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Sticky, spiced sweet potatoes slow-cooked with butter, brown sugar, maple and topped with toasted marshmallows—an indispensable holiday side.
This Crock Pot Candied Yams recipe is the kind of side dish that always gets asked for at holiday gatherings. I first made it a few Thanksgivings ago when I needed something hands-off that would still taste like it came from a loving, careful cook. The sweet potatoes become tender and glossy in a brown sugar and maple glaze, while warm spices and a butter-rich sauce give every bite a velvety finish. The final layer of mini marshmallows adds nostalgia and a light toasted sweetness that contrasts beautifully with the soft yam cubes.
What makes this version special is its simplicity and predictability. With only a few pantry-friendly ingredients—brown sugar, butter, maple syrup, cinnamon, nutmeg and vanilla—you get a complex flavor profile that comforts without being cloying. I love that this can be prepped in 15 minutes and left to meld and caramelize for hours in the slow cooker, freeing oven space for roast or pie. It has become a staple at my table; family members comment every year on how the syrup thickens and clings to the sweet potatoes, and how the browned marshmallow top evokes childhood holiday memories.
My family’s reaction the first time I served this was immediate: plates came back clean. Over the years I learned small adjustments—peeling and evenly dicing the potatoes for consistent texture and stirring occasionally on high to prevent hot spots—that made the outcome reliable. It’s become a dish friends request I bring to holiday meals.
My favorite thing about this dish is the transformation of simple ingredients into something luxurious. The glaze reduces slowly and becomes almost caramel-like, clinging to the potato cubes. Every holiday someone invariably asks for reheats the next day: they say the flavors mature overnight and the texture becomes silkier. That modest glaze and toasted top create the kind of comfort that invites seconds and stories.
Store cooled leftovers in an airtight container in the refrigerator for up to four days. For longer storage, spoon into freezer-safe containers and freeze in portion-sized amounts for up to three months. When reheating, thaw overnight in the refrigerator and warm gently in a 325°F oven covered with foil, or reheat in the slow cooker on low until warmed through. If the glaze has separated, stir in a tablespoon of butter or a splash of maple syrup to rejuvenate shine. Freshly toasted marshmallows can be added after reheating for a new crispy top.
Substitute vegan butter and vegan marshmallows to make a gelatin-free version, and consider a dark brown sugar for a deeper molasses flavor. If pure maple syrup is not available, use a mild honey or light corn syrup in a pinch, but expect a different flavor profile. If you prefer less sweetness, reduce the brown sugar by 1/4 cup and add an extra 1/4 teaspoon of salt to balance. For a savory note, fold in 1 cup of chopped pecans and 1/4 teaspoon smoked paprika before serving to add crunch and complexity.
Serve these glazed yams alongside roasted turkey, glazed ham, or a hearty vegetarian roast. A crisp green salad dressed with citrus vinaigrette cuts through richness, and roasted Brussels sprouts or green beans with lemon make excellent companions. Garnish with toasted chopped pecans or a sprinkle of flaky sea salt to add texture and contrast. For a casual spread, scoop into a warmed casserole dish and top with extra marshmallows just before serving.
Candied yams are a beloved staple of American holiday tables, particularly in the South and among communities that celebrate Thanksgiving and Christmas. The dish evolved from West African yam traditions and Southern adaptations where sweet potatoes were often prepared with sugar, spices and fats to create a warming, celebratory side. Over time, marshmallows became a popular topping in mid-20th century America and added a playful, sweet finish that many families now expect on their holiday plates.
In colder months, enhance the spice profile with 1/2 teaspoon ground ginger or a pinch of allspice. For autumn-themed gatherings, stir in 1/2 cup of cooked, mashed pumpkin for an extra layer of fall flavor. During summer cookouts, reduce the glaze sweetness and add lemon zest plus a splash of bourbon for a grilled-yam version finished under the broiler to toast the marshmallows. These small changes let the dish feel at home across seasons.
Dice the sweet potatoes and prepare the glaze a day in advance, store them separately in the refrigerator, and combine in the slow cooker on the day you need them. Alternatively, cook the entire dish a day ahead, then reheat and top with fresh marshmallows or broil briefly to refresh the topping. Use shallow, stackable containers for portioning and freeze individual servings for quick holiday meal additions or for weekly sides throughout the colder months.
Whether you keep this as a holiday showstopper or a weeknight treat, these candied yams deliver comforting sweetness and a little nostalgia. Try the small tweaks suggested above to make it your own and enjoy the warm, sticky goodness with people you love.
Cut the sweet potatoes into consistent 1/2 inch cubes so they cook evenly through the slow cooker.
Stir the pot occasionally if cooking on high to prevent the glaze from burning at the edges.
To get a toasted marshmallow top quickly, transfer to an oven-safe dish and broil for 1 to 3 minutes while watching closely.
This nourishing crock pot candied yams recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Crock Pot Candied Yams recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Peel and dice sweet potatoes into 1/2 inch pieces and place in a large bowl. Uniform size ensures even cooking in the slow cooker.
In a small saucepan over medium-low heat, whisk butter, brown sugar, maple syrup, cinnamon and nutmeg until butter melts and sugar dissolves. Remove from heat and stir in vanilla.
Pour the glaze over the potatoes in the bowl and toss to coat. Spray a 6-quart slow cooker with cooking spray and transfer the mixture into the cooker.
Cook on low for 6 to 8 hours or on high for 4 to 5 hours, stirring occasionally on high to prevent burning. Potatoes are done when fork-tender and the liquid is thick and syrupy.
Stir in half of the mini marshmallows so they soften into the glaze, then sprinkle remaining marshmallows on top. Return the lid for a few minutes to melt or broil briefly to brown the tops.
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This recipe looks amazing! Can't wait to try it.
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