Crockpot Candied Yams with Marshmallows Easy 5-Step Recipe

Imagine this: the sweet aroma of cinnamon, brown sugar, and buttery yams swirling through your kitchen, while the marshmallows on top melt into gooey, golden perfection. It’s the kind of scent that stops you in your tracks (honestly, people will wander in from other rooms just to ask what’s cooking!). The first time I made these Crockpot Candied Yams with Marshmallows, it was a chilly autumn afternoon, and I was craving something that tasted like a warm hug. I remember peeling fresh yams at my grandma’s kitchen table, where she’d always say, “These are the kind that’ll stick to your ribs!”

When I finally got brave enough to try making candied yams myself, I wanted a recipe that was dangerously easy but still packed all that nostalgic comfort. I stumbled upon the idea of using my trusty slow cooker after a disastrous oven attempt (let’s just say, burnt marshmallows and unevenly cooked yams are not a winning combo). That moment—watching the marshmallows puff up and toast just right—was one of those “pause, breathe, and smile” moments. You know you’re onto something special when your family starts sneaking yams off the platter before dinner is even served. I’ve seen my kids sneak into the kitchen for a “quality control taste test” more times than I can count (no complaints here).

Let’s face it: these Crockpot Candied Yams with Marshmallows are the definition of pure comfort food. They’re perfect for potlucks, holiday feasts, or just brightening up a rainy weekend. I wish I’d discovered how easy this slow cooker method was years ago! After testing it half a dozen times (in the name of research, of course), it’s become a staple for family gatherings and gifting. Basically, if you’re looking for a recipe that feels like a warm hug and tastes like sweet nostalgia, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

After years of making candied yams for every holiday and weeknight craving, I’ve landed on this crockpot version as my go-to. It’s got that classic flavor—rich, buttery, sweet, with just the right hit of spice—but with a hands-off process that’s honestly a game-changer. Here’s why you’ll want to make these Crockpot Candied Yams with Marshmallows again and again:

• Quick & Easy: Comes together in just five simple steps and cooks itself in the crockpot. Perfect for busy weeknights, last-minute guests, or when you’d rather chat than hover over the stove.
• Simple Ingredients: No fancy trips to specialty stores. Just grab yams, butter, sugar, spices, and marshmallows—most of which you probably already have on hand.
• Perfect for Holidays & Potlucks: These yams look gorgeous on a serving platter (those toasted marshmallows get all the attention!). Great for Thanksgiving, Christmas, Easter brunch, or Sunday dinners.
• Crowd-Pleaser: Kids and adults alike can’t resist the gooey marshmallow topping and sweet, tender yams. My family always fights over the leftovers!
• Unbelievably Delicious: The slow cooker creates a melt-in-your-mouth texture with deep caramel notes you just can’t get in the oven. It’s comfort food at its best.

What sets this recipe apart? For one, using the crockpot means the yams cook evenly and soak up all those buttery, spiced flavors. The marshmallows don’t burn—they melt into the yams, leaving a soft, pillowy layer. Whether you’re a seasoned cook or just trying candied yams for the first time, this method delivers every time.

I’ve tried a lot of candied yams recipes over the years, but this one is my best version. It’s got a perfect balance of sweetness, a hint of salt, and just enough cinnamon to make your kitchen smell like a bakery. You know, it’s the kind of dish that makes you close your eyes with the first bite. And if you want to impress guests (without stressing out), this is the recipe to reach for. Comfort food, but easier—what’s not to love?

What Ingredients You Will Need

This Crockpot Candied Yams with Marshmallows recipe uses simple, wholesome ingredients to deliver bold flavor and that classic, gooey texture. Most of these are pantry staples, and you can swap a few if needed. Here’s what you’ll need (plus a few tips from my own kitchen!):

• Fresh yams (or sweet potatoes), 3-4 lbs (1.4-1.8 kg), peeled and cut into 1-inch chunks
  • (Yams give that deep orange color and velvety texture; sweet potatoes work too!)
• Unsalted butter, 1/2 cup (115 g), melted
  • (Adds richness. For dairy-free, use plant-based butter.)
• Packed brown sugar, 1 cup (220 g)
  • (Creates that caramel-sweet glaze. I’ve had great luck with Domino and Wholesome brands.)
• Granulated sugar, 1/2 cup (100 g)
  • (Boosts sweetness and helps form a syrupy sauce.)
• Ground cinnamon, 1 tsp (2.5 g)
  • (For warm spice. Feel free to add a pinch of nutmeg or allspice for extra flavor.)
• Salt, 1/4 tsp (1.5 g)
  • (Balances the sweetness. Don’t skip!)
• Vanilla extract, 2 tsp (10 ml)
  • (Adds depth. Use real vanilla for best flavor—Nielsen-Massey is my favorite.)
• Mini marshmallows, 2 cups (100 g)
  • (For the classic gooey topping. If you’re feeling wild, try jumbo marshmallows cut in half.)

Optional Add-Ins:

• Pecans or walnuts, 1/2 cup (60 g), chopped (for crunch on top—my grandma swore by this!)
• Orange zest, 1 tsp (2 g) (adds a fresh citrus note)

Substitution Ideas:

• Use coconut sugar instead of brown sugar for a slightly different flavor profile.
• Swap regular marshmallows for vegan marshmallows if needed.
• If you’re out of vanilla, try maple extract for a twist.

In summer, you can even toss in fresh berries for a fruity spin. Trust me, this recipe is forgiving—just pick good, firm yams for best results!

Equipment Needed

You don’t need much to make Crockpot Candied Yams with Marshmallows, which is part of the magic. Here’s what I use every single time:

• Large slow cooker (6-quart or larger)
  • If you only have a smaller model, halve the recipe or cook in batches.
  • A programmable crockpot works best for easy timing, but manual is fine too.
• Vegetable peeler
  • Yam skins are tough, so a sharp peeler saves your wrists.
• Chef’s knife and cutting board
  • A sturdy knife makes cutting yams way safer—trust me, I’ve had a few close calls with dull blades!
• Measuring cups and spoons
  • For getting the sugar and spices just right.
• Mixing bowl (optional)
  • Helps toss yams with butter and sugar before adding to the crockpot.
• Rubber spatula or spoon
  • For stirring and serving without mashing the yams.

If you don’t have a slow cooker, you can bake the yams in a covered casserole dish in the oven (just extend the timing). I’ve tried both, but the crockpot gives the best texture. For cleaning, soak your crockpot insert with warm soapy water—those sugary bits can stick! And honestly, you don’t need fancy gadgets. I’ve used thrift-store slow cookers and dollar-store peelers with awesome results.

Preparation Method

Here’s my five-step process for the easiest, most tender Crockpot Candied Yams with Marshmallows. I’ll walk you through every detail—plus, a few hard-earned tips that’ll save you time and trouble!

1. Prep the Yams:
   Peel 3-4 lbs (1.4-1.8 kg) yams or sweet potatoes. Cut into 1-inch chunks for even cooking. If your yams are huge, slice lengthwise first.
   Prep Note: Yams stain, so I recommend laying down parchment paper or using a plastic cutting board.
2. Mix the Glaze:
   In a mixing bowl, whisk together 1/2 cup (115 g) melted butter, 1 cup (220 g) brown sugar, 1/2 cup (100 g) granulated sugar, 1 tsp (2.5 g) cinnamon, 1/4 tsp (1.5 g) salt, and 2 tsp (10 ml) vanilla extract.
   Tip: Melt butter in the microwave for 30 seconds. If using coconut sugar, it may clump—just break it up with a fork.
3. Layer & Coat:
   Add yam chunks to the crockpot. Pour the glaze evenly over the top. Toss gently to coat all pieces.
   Warning: Don’t overmix—yams will break down if handled too much.
4. Slow Cook:
   Cover and cook on LOW for 4-5 hours or HIGH for 2-2.5 hours. Stir once halfway through, checking for tender yams.
   Sensory Cue: Yams are done when you can pierce them easily with a fork and the glaze is bubbling around the edges.
   
   If your crockpot runs hot, check at the 3-hour mark (I’ve learned the hard way—burnt sugar isn’t fun).
5. Add Marshmallows & Finish:
   Sprinkle 2 cups (100 g) mini marshmallows over the cooked yams. Replace the lid and cook on HIGH for 10-15 minutes, or until marshmallows are soft and just starting to brown.
   Serving Note: For a toasted top, quickly broil in the oven (in a casserole dish) for 2-3 minutes. But honestly, in the crockpot, the marshmallows get perfectly gooey!

Personal Tips:

• If your yams release too much liquid, scoop some out before adding marshmallows.
• For extra crunch, toss in pecans with the marshmallows.
• Don’t stress if you see some syrup at the bottom—it thickens as it cools!

Efficiency tip: Peel and chop yams the night before, refrigerate in water. The next day, just drain and go! Trust me, this saves so much time.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks for perfect Crockpot Candied Yams with Marshmallows. Here are my top tips (and a few lessons learned the hard way):

• Even Sizing: Cut yams into uniform chunks. If some pieces are too big, they’ll stay firm while others go mushy. Learned this after a few lopsided batches!
• Layering is Key: Always toss yams in the glaze before starting the slow cooker. This ensures every chunk gets coated and cooks evenly.
• Don’t Overcook: Yams go from tender to mushy fast. Check early, especially if your crockpot runs hot. The first time I made these, I ended up with candied yam “pudding”—still tasty, but not quite the goal.
• Marshmallow Timing: Add marshmallows at the end. If you add them too soon, they’ll dissolve and disappear. For a toasted effect, you can transfer the yams to a baking dish and broil just before serving.
• Multitask Like a Pro: While the yams cook, prep your main dish or set the table. The slow cooker does all the heavy lifting, freeing you up for everything else.
• Consistency: Use fresh yams for best results. Older yams can be fibrous and cook unevenly. If you’re prepping ahead, keep the yams in cold water so they don’t brown.

Common mistake: Overcrowding the crockpot. If you’re doubling the recipe, split it into two batches. I learned this after a holiday dinner where the yams took forever to cook and ended up a bit soupy. And don’t skip the salt—it seems small, but it makes all the difference in balancing flavors!

Variations & Adaptations

I love how flexible this Crockpot Candied Yams with Marshmallows recipe is. Over the years, I’ve tried a few spins (some intentional, some by accident). Here are my favorites:

• Gluten-Free: This recipe is naturally gluten-free. Just double-check your marshmallows if you’re serving anyone with allergies (some brands add starch).
• Vegan Adaptation: Swap the butter for plant-based margarine and use vegan marshmallows. I made this for a plant-based friend—she said it was “better than the original!”
• Nutty & Crunchy: Add 1/2 cup (60 g) chopped pecans or walnuts on top before the marshmallows. This adds a toasty crunch and a hint of bitterness that balances the sweetness.
• Spiced Up: Add a pinch of ground ginger or cloves for extra warmth. Or try a dash of cayenne for a subtle kick (my uncle swears by it!).
• Fruit-Forward: Mix in 1/2 cup (75 g) dried cranberries or a handful of diced apples for a tart contrast.

Cooking method: If you don’t have a crockpot, bake everything in a covered casserole at 350°F (175°C) for 60-75 minutes, then add marshmallows and broil for a minute or two. I’ve even done a stovetop version in a heavy Dutch oven—just cook low and slow, stir often, and keep an eye on the syrup.

Personal twist: Last Thanksgiving, I added orange zest and swapped half the brown sugar for maple syrup. The flavor was out of this world—bright, sweet, and just a little tangy!

Serving & Storage Suggestions

Serve these Crockpot Candied Yams with Marshmallows piping hot, right out of the slow cooker. The marshmallow topping will be gooey and inviting—perfect for scooping with a big spoon. For a pretty presentation, transfer to a fancy serving dish and sprinkle with a little cinnamon or chopped nuts.

Pair these yams with roasted turkey, ham, or even a simple rotisserie chicken. They’re also amazing alongside green beans, cornbread, or a crisp salad. For beverages, I love a glass of apple cider or a mug of spiced tea—something that matches the cozy vibe.

Storage is a breeze: Cool leftovers, then transfer to an airtight container. Refrigerate for up to 4 days. To reheat, use the microwave in 30-second bursts, or warm gently in the oven at 325°F (163°C) until heated through. If you want to freeze, skip the marshmallows, freeze the yams and syrup, then add fresh marshmallows after reheating.

Flavor note: These yams actually taste even better the next day, after the syrup has thickened and soaked into every chunk. Seriously, my family fights over the leftovers!

Nutritional Information & Benefits

Here’s a rough nutritional snapshot per serving (based on 8 servings):

• Calories: ~310
• Fat: 7g
• Carbohydrates: 60g
• Sugar: 40g
• Protein: 2g

Yams are a great source of vitamin A (hello, glowing skin!), vitamin C, potassium, and fiber. The butter adds a little richness, but you can lighten it up with plant-based options. This dish is gluten-free and can be made dairy-free with simple swaps.

Potential allergens: Butter (dairy), marshmallows (some brands contain gelatin), nuts if added. Always check labels for dietary needs.

From a wellness perspective, I love that this recipe balances indulgence with wholesome ingredients. Yams keep you full and satisfied, and a little sweetness goes a long way for comfort food cravings!

Conclusion

If you’re looking for a crowd-pleasing, hands-off favorite, Crockpot Candied Yams with Marshmallows should be at the top of your list. They’re sweet, tender, and crazy easy to make—no oven juggling, no complicated steps, just pure, nostalgic comfort. Plus, you can tweak the recipe for any dietary need or flavor craving.

I’ve loved this recipe since I first stumbled onto the slow cooker trick, and it’s become a staple for every holiday and family dinner. Honestly, I don’t know what I did before! Give it a try, make it your own, and don’t forget to leave a comment below with your favorite twist or a photo from your kitchen.

Bookmark this recipe, share it with friends, and tag me if you post it on Pinterest—I love seeing how you make it yours! Happy slow cooking, and may your marshmallows always be perfectly gooey!

Frequently Asked Questions

Can I use sweet potatoes instead of yams?

Yes, sweet potatoes work perfectly! They’re a bit sweeter and softer, but the flavor is still amazing.

Can I make Crockpot Candied Yams with Marshmallows ahead of time?

Absolutely. Prep and cook the yams, then refrigerate. Reheat and add marshmallows just before serving for the best texture.

What if I don’t have mini marshmallows?

No problem—just use regular marshmallows cut into pieces or try vegan marshmallows for a plant-based option.

Can I freeze leftover candied yams?

You can freeze the cooked yams and syrup, but hold off on freezing the marshmallows. Add fresh marshmallows after reheating.

How do I prevent the yams from getting mushy in the crockpot?

Cut yams evenly and check for doneness early. Don’t overcook, and stir gently to avoid breaking them up. If you follow the steps above, you’ll get perfect, tender chunks every time.

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