I made this Crockpot Candied Yams Recipe last Thanksgiving, and my oven finally got a day off. The house smelled like cinnamon and brown sugar for hours. The yams turned out soft, glossy, and coated in a buttery maple glaze.
I topped them with gooey marshmallows, and the dish was empty in minutes. If you want an easy slow cooker candied yams recipe that feels like a Southern holiday table, this is the one I keep coming back to.
Cooking Time
Slow cooker recipes take patience, but the hands-on work here is tiny. Here is how the time breaks down.
- Prep Time: 15 minutes
- Cooking Time: 6 to 8 hours on low, or 4 to 5 hours on high
- Total Time: About 8 hours 15 minutes on low
Ingredients
Every ingredient here does a job. Here is what I use and why.
- 4 pounds sweet potatoes, peeled and cut into 1/2-inch pieces: Even cubes cook at the same pace, so skip the giant chunks.
- 1/2 cup salted butter: It melts into the glaze and gives that rich, silky finish.
- 1 cup light brown sugar, packed: It brings deep caramel flavor and helps the sauce thicken.
- 1/2 cup maple syrup: Use real maple syrup for a warm, round sweetness.
- 2 teaspoons ground cinnamon: This is the cozy spice that makes it taste like the holidays.
- 1 pinch ground nutmeg: A tiny pinch adds warmth without taking over.
- 2 teaspoons vanilla extract: Stir it in off the heat so the flavor stays bright.
- 10-ounce bag mini marshmallows: Mini ones melt faster and cover the top evenly.
- Cooking spray: A quick coat keeps the sugar from sticking to the slow cooker.
Note: serves several
Equipment You Need
You probably own everything on this list already.
- 6-quart slow cooker: It holds all the yams and cooks them gently.
- Large mixing bowl: It gives you room to coat the potatoes without a mess.
- Small saucepan: You’ll melt the butter and sugar into a smooth glaze here.
- Whisk: It blends the syrup, spices, and butter until there are no lumps.
- Kitchen torch or broiler (optional): Either one toasts the marshmallows for that golden look.
How to Make Crockpot Candied Yams Recipe?
This recipe is mostly hands-off, which is what I love about it. You mix a quick glaze, pour it over the sweet potatoes, and let the slow cooker work. The only real chore is an occasional stir, and the payoff is a tender, syrupy side dish.
Prep the Sweet Potatoes
Peel the sweet potatoes and cut them into 1/2-inch cubes. Keep the pieces about the same size so they soften together. Add them to a large bowl and set them aside while you make the glaze.
Make the Buttery Glaze
Place the butter, brown sugar, maple syrup, cinnamon, and nutmeg in a small saucepan over medium-low heat. Whisk until everything is smooth and the sugar has dissolved. It should look like a glossy, golden syrup.
Add the Vanilla
Take the saucepan off the heat before you add the vanilla. Stir it in gently so the flavor stays strong and does not cook off. The glaze will smell amazing at this point.
Coat the Yams
Pour the warm glaze over the diced sweet potatoes. Stir well until every cube is covered. This step matters because evenly coated pieces cook evenly and taste sweeter in every bite.
Load the Slow Cooker
Spray the inside of your slow cooker with cooking spray. Tip the coated sweet potatoes in, then scrape every last bit of glaze from the bowl on top. Spread everything into an even layer.
Cook Low and Slow
Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. Stir about every 30 minutes if you are home, which helps prevent scorching. The yams are done when they are fork-tender and the liquid has thickened into syrup.
Add the Marshmallows
Stir in about half of the marshmallows near the end. They melt into the sauce and make it extra creamy. Then scatter the remaining marshmallows across the top in one layer.
Melt and Brown the Topping
Put the lid back on for a few minutes until the marshmallows turn soft and puffy. For a toasted finish, broil them or use a kitchen torch. Only broil if your slow cooker insert is oven-safe.
Serve Right Away
Serve the yams while the marshmallows are still warm and stretchy. Spoon some of the thick syrup from the bottom over each serving. Nothing gets left behind.
Additional Tips for Making This Recipe Better
A few small habits made my batches better every time. These are the ones I’d pass along.
- I always use raw sweet potatoes. No pre-baking or boiling is needed, and they hold their shape well.
- I stir every 30 minutes or so when I’m around. It keeps the sugar from catching on the sides.
- I cut the cubes the same size, because uneven pieces cook unevenly and some turn mushy.
- I whisk the glaze on the stove first, which gives a smoother sauce than dumping everything in raw.
- I add the marshmallows last. Added early, they dissolve completely and you lose that fluffy top.
- I use the warm setting for up to 2 hours if guests are running late, but not longer.
Common Mistakes to Avoid
These are mistakes I made or watched happen. They are all easy to fix.
- Cutting the pieces too big: I did this once and the centers stayed firm. Stick to 1/2-inch cubes.
- Skipping the greasing: My first batch glued itself to the crock. A quick spray saves the cleanup.
- Adding marshmallows too soon: I lost the fluffy top this way. Add them in the final few minutes.
- Using canned yams from the start: In my experience they turn mushy over a long cook. Use fresh sweet potatoes for the best texture.
- Never stirring: Sugar can scorch along the edges. I give it a stir about every 30 minutes.
How to Serve Crockpot Candied Yams?
These yams are rich and sweet, so they love a savory partner. Serve them as part of a big holiday spread or a simple Sunday dinner. A few small touches also make the dish look bakery-fancy.
- Pair them with roast turkey or ham, plus a savory side like this turkey stuffing casserole
- Spoon them into a warm serving dish and spread the marshmallows in an even layer.
- Torch the marshmallow tops just before serving for a golden, campfire look.
- Sprinkle chopped toasted pecans over the top for crunch.
- Add a light dusting of cinnamon right before the dish hits the table.
- Serve with a spoon from the bottom, so each portion gets plenty of syrup.
Variations
Once you have the base recipe down, it is easy to change things up. Here are the swaps I like best.
- No marshmallows: Skip them and finish with chopped pecans for a nuttier, less sweet dish.
- Casserole style: Mash the cooked potatoes for a smooth sweet potato casserole texture.
- Southern-style twist: Add a splash of orange juice and a squeeze of lemon to balance the sweetness.
- Sweet potato butter style: Mash everything well and stir in an extra spoon of butter for a spreadable, silky side.
- Dairy-free: Swap the butter for a plant-based butter and check that your marshmallows are dairy-free.
- Lower sugar: Cut the brown sugar by a quarter and let the maple syrup do the work.
- Pioneer Woman-inspired comfort: Add a handful of chopped pecans and a little extra butter for a richer, classic Southern feel.
Nutritional Information
These numbers are estimates for one serving, based on 12 servings. They will shift with your brands and any add-ins.
- Calories: 382 kcal
- Protein: 3 g
- Carbohydrates: 77 g
- Fat: 8 g
Make Ahead and Storage
Slow cooker yams are friendly to plan around. Here is how I handle leftovers and prep.
Make Ahead
You can keep the finished yams on the warm setting for up to 2 hours before serving. I don’t leave them longer than that, because the texture starts to soften too much. Peel and cube the sweet potatoes a day early only if you plan to cook them soon.
Storage
Let leftovers cool, then store them in an airtight container in the fridge. They stay fresh for up to 5 days. The glaze thickens as it chills, which is completely normal.
Reheating
Reheat single portions in the microwave until hot, stirring partway through. A splash of water or maple syrup loosens the syrup. The marshmallows will soften, so add a few fresh ones on top if you like.
Freezing
Freeze the yams in a freezer-safe container for up to 3 months. Thaw them in the fridge overnight before reheating. The texture is a little softer afterward, but the flavor is just as good.
Why You’ll Love This Recipe?
This recipe is one of my favorites for stress-free holiday cooking. Here is why it earns a spot on my table every year.
- It frees up your oven: The slow cooker does all the work, so your oven stays open for the turkey, rolls, and pies. This is a lifesaver on Thanksgiving morning.
- The prep is quick: You only need about 15 minutes of hands-on time. After that, you can walk away and let the slow cooker take over.
- It has classic Southern flavor: Butter, brown sugar, maple, and cinnamon make a sauce everyone recognizes. It tastes like a family recipe, even for first-timers.
- It is easy to customize: Keep the marshmallows, go with pecans, or mash it into a casserole. You can change it to suit your crowd.
- It feeds a crowd: One batch serves about a dozen people. It is great for potlucks, family dinners, and holiday gatherings.
FAQs
Can I use canned yams in this recipe?
You can, but I don’t recommend it for a long cook because canned yams turn mushy. If you do use them, drain them well and add them near the end just to heat through.
Do I have to use marshmallows?
No, they are totally optional. You can skip them or top the yams with pecans instead.
Are yams and sweet potatoes the same thing?
Not exactly, but in most U.S. grocery stores the names are used for the same orange-fleshed sweet potatoes. True yams are harder to find.
Can I cook the yams on high instead of low?
Yes. High takes about 4 to 5 hours, while low takes 6 to 8 hours. Low gives the most even, tender result, and high works when you’re short on time.
Can I make a sweet potato casserole from this recipe?
Yes. Once the potatoes are tender, mash them with a fork or potato masher. Then add the marshmallows on top. If you want a hearty dinner idea for leftover turkey to go alongside, try this turkey shepherd pie
