Crockpot Sweet Potato With Canned Yams Recipe

Slow cookers and comfort food go hand in hand, and this Crockpot Sweet Potato Casserole with Canned Yams is the perfect example of why.

It’s that magical combination of rich flavors, creamy textures, and a touch of nostalgia that makes this dish a must-have on any holiday table or even a cozy weeknight dinner.

With buttery sweet potatoes, toasted pecans, and a gooey marshmallow topping that caramelizes beautifully as it cooks, this casserole transforms a humble can of yams into a dish that’s nothing short of indulgent.

Growing up, my family always had some variation of sweet potato casserole during the holidays, but the process often involved hours of mashing. That’s why this crockpot version has become a game changer in my kitchen.

Behind the Recipe

Crockpot sweet potato dishes grew popular because they save oven space during busy meals and offer a very hands off way to create a rich, dessert-like side.

Using canned yams keeps the preparation easy and consistent, while brown sugar and butter recreate the classic holiday flavor profile with very little work.

Marshmallows give it that nostalgic, cloud-like topping many people associate with family meals and festive gatherings.

Why You’ll Love This Recipe?

• No peeling or chopping! Using canned yams means this recipe comes together quickly, making it perfect for busy holiday prep.
• The combination of sweet, buttery yams, crunchy pecans, and gooey marshmallows is a nostalgic delight that everyone loves.
• Pair it with savory proteins or use it as a decadent dessert. Either way, it shines!
• With the crockpot doing the work, you can focus on other dishes or just enjoy time with your guests.
• This dish disappears fast at potlucks and family gatherings guaranteed.

Recipe Origin or Trivia

Sweet potato casseroles with marshmallows have roots in early 20th-century advertising campaigns, when marshmallow companies introduced the idea of topping vegetables with their product.

Over time, it became a traditional side dish in many American homes, especially around Thanksgiving.

The crockpot version is a more modern take, created to free up oven space and keep the dish warm for longer.

Chef’s Pro Tips for Perfect Results

1. Drain canned sweet potatoes well to avoid excess moisture.
2. Cut butter into small pieces for even melting.
3. Stir gently halfway through for more even cooking.
4. Add marshmallows near the end so they soften but don’t melt entirely.
5. Use a slow cooker liner or cooking spray for easier cleanup.

Kitchen Tools You’ll Need

1. Cooking spray
2. Slow cooker
3. Spatula or spoon
4. Serving spoon
5. Measuring cups

Ingredients For This Tasty Recipe

• 2 cans sweet potatoes, drained
• 1 package miniature marshmallows
• ¾ cup light brown sugar
• cooking spray
• ⅓ cup butter, cut into 1/4-inch pieces

Ingredient Substitutions

• Brown sugar: Replace with maple syrup, honey, or coconut sugar.
• Butter: Use margarine or coconut oil for dairy-free.
• Marshmallows: Use vegan marshmallows or pecans for a crunchy topping.
• Canned sweet potatoes: Use cooked fresh sweet potatoes if preferred.

Ingredient Spotlight

Canned Sweet Potatoes:
Convenient and consistent, they cut prep time drastically while still providing soft texture and natural sweetness.

Brown Sugar:
Its molasses notes create a deeper, warmer sweetness than white sugar, perfect for slow-cooked dishes.

Instructions for Making This Recipe

Step 1: Place canned sweet potatoes evenly in the slow cooker.

Step 2: Arrange slices of butter over the sweet potatoes.

Step 3: Sprinkle brown sugar generously over the top.

Step 4: Cook on high for 3 to 3 ½ hours. Add marshmallows on top during last 15 minutes.

Step 5: Cook until the marshmallows are soft and slightly puffy.

Nutrition Facts (Approx. per serving, 8 servings)

Nutrition	Value
Calories	230kcal
Carbohydrates	38g
Fibre	1g
Fat	8g
Protein	1g
Sugar	28g

Texture & Flavor Secrets

• Canned yams soften even further as they warm, creating a creamy base.
• Butter and sugar melt into a caramel-like sauce.
• Marshmallows create a soft, sweet topping that balances the richness.
• Stirring mid-cook makes the dish smoother, while leaving it untouched keeps more texture.

Cooking Tips & Tricks

• Add cinnamon or nutmeg for a spiced version.
• Stir in chopped pecans for crunch.
• Mix in vanilla extract for a deeper dessert-like flavor.
• Warm marshmallows only lightly to keep their shape.

What to Avoid

1. Don’t add marshmallows too early, they will completely dissolve.
2. Avoid stirring too aggressively, sweet potatoes can turn mushy.
3. Don’t skip draining the cans, dishes may become watery.
4. Avoid overcooking on HIGH, sugar can burn around the edges.

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 20 minutes

Make-Ahead and Storage Tips

• Assemble ingredients in the slow cooker insert and refrigerate overnight.
• Add marshmallows only when reheating or serving.
• Store leftovers up to 3 days in the fridge.
• Reheat on LOW until warmed through.
• Freezing not recommended due to texture changes.

What to Serve With It

• Honey Baked Ham
• Mashed Potatoes
• Green Bean Casserole
• Cornbread
• Glazed Carrots

Creative Leftover Transformations

• Sweet potato toast spread on bread
• Filling for sweet potato hand pies
• Stir into oatmeal for a cozy breakfast
• Layered parfait with yogurt and nuts
• Sweet potato pancakes or waffles

Additional Tips

• Use dark brown sugar for deeper flavor.
• Add a splash of orange juice for brightness.
• Sprinkle cinnamon sugar over the marshmallows.
• Keep on “Warm” setting for serving at gatherings.

Make It a Showstopper

Serve in the crockpot with a topping of lightly melted marshmallows and a sprinkle of cinnamon. The golden, fluffy topping paired with the rich sweetness underneath makes it look festive and inviting on any table.

Variations to Try

1. Pecan Sweet Potato Version: Add chopped pecans.
2. Spiced Sweet Potatoes: Add cinnamon, nutmeg, or pumpkin spice.
3. Vanilla Bean Version: Stir in vanilla extract or paste.
4. Maple Sweet Potatoes: Replace sugar with maple syrup.
5. Toasted Marshmallow Version: Add marshmallows and briefly broil (oven-safe insert only).

FAQs

1. Can I use fresh sweet potatoes instead of canned?
   Yes, cook them until tender first.
2. When do I add the marshmallows?
   During the last 10–15 minutes so they soften, not dissolve.
3. Can I make this without marshmallows?
   Absolutely, pecans or streusel also work.
4. Is it too sweet for a side dish?
   You can reduce the sugar if preferred.
5. Can I cook this on HIGH?
   Yes, just reduce time.
6. How do I prevent burning?
   Stir gently once and keep heat moderate.
7. Can I double the recipe?
   Yes, increase cook time slightly.
8. Will the dish thicken?
   Yes, it thickens as it cools slightly.
9. Can I leave it on “Warm”?
   Yes, for up to 2 hours at gatherings.
10. Do leftovers freeze well?
    Freezing isn’t recommended for best texture.