If there’s one dish that feels like a warm hug in a bowl, it’s Crock Pot Candied Yams. Sweet, buttery, and perfectly spiced, this recipe makes your whole kitchen smell like the holidays—without you breaking a sweat. Toss everything into the slow cooker in the morning, and by dinnertime, you’ll have rich, caramelized yams topped with gooey marshmallows that practically melt on your tongue. Whether you’re feeding a crowd on Thanksgiving or craving a sweet side for Sunday dinner, these Crock Pot Candied Yams are your secret weapon for stress-free comfort food.
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What is Crock Pot Candied Yams?
Crock Pot Candied Yams are the kind of dish that transforms humble sweet potatoes into pure dessert-level joy. Think slow-cooked chunks of sweet potatoes bathed in buttery brown sugar syrup, kissed with cinnamon, nutmeg, and vanilla. As they cook low and slow, the sauce thickens into a glossy caramel that coats every bite. Traditionally, candied yams are baked in the oven, but using a crock pot makes things hands-off and foolproof. No babysitting, no burnt sugar—just rich, melt-in-your-mouth flavor every time. It’s the perfect “set it and forget it” side dish for busy cooks who still want to impress at the holiday table.
Reasons to Try Crock Pot Candied Yams
If you’ve ever juggled too many dishes in the oven during Thanksgiving, you’ll understand why this Crock Pot Candied Yams recipe is a lifesaver. It frees up oven space while delivering the same golden sweetness everyone loves. Plus, it’s a make-ahead dream—just prep the potatoes, mix up the syrup, and let the slow cooker do its thing. The end result? Tender yams that practically melt in your mouth, with just the right balance of sweet and spiced. And those toasted marshmallows on top? Let’s just say they’re the reason no one skips this dish. Even the picky eaters will sneak seconds.
Ingredients Needed to Make Crock Pot Candied Yams
- 4 pounds sweet potatoes, peeled and diced (½-inch pieces)
- ½ cup salted butter
- 1 cup packed light brown sugar
- ½ cup maple syrup
- 2 teaspoons ground cinnamon
- 1 pinch ground nutmeg
- 2 teaspoons vanilla extract
- 10-ounce bag mini marshmallows
Instructions to Make Crock Pot Candied Yams
Making Crock Pot Candied Yams doesn’t have to feel like a juggling act during the holidays. This step-by-step guide walks you through everything from prepping the sweet potatoes to achieving that picture-perfect marshmallow topping. Grab your crock pot, set aside about 15 minutes for prep, and let’s get started.
Step 1: Peel, Dice, and Prep Your Sweet Potatoes
The first (and honestly, most therapeutic) step in this step-by-step process is getting those sweet potatoes ready. Peel about 4 pounds of sweet potatoes and dice them into even, ½-inch cubes. Keeping the pieces uniform helps them cook evenly and soak up all that sweet, buttery goodness later on.
If you’ve ever wondered how to keep your potatoes from browning or want to make them ahead of time, check out our make-ahead vegetable prep tips for simple storage tricks that actually work.
Once diced, place the sweet potatoes into a large mixing bowl and set them aside while you whip up the syrupy sauce of dreams.
Step 2: Create the Buttery Brown Sugar Syrup
Now it’s time to build flavor! In a small saucepan over medium-low heat, melt ½ cup salted butter. As it melts, whisk in 1 cup light brown sugar, ½ cup maple syrup, 2 teaspoons cinnamon, and a pinch of nutmeg.
Continue whisking until the sugar dissolves completely and the mixture turns into a smooth, glossy sauce. The kitchen will start to smell like a cozy bakery—and that’s how you’ll know you’re doing it right.
Once it’s silky and fragrant, remove it from the heat and stir in 2 teaspoons vanilla extract. The vanilla rounds out the sweetness and adds a warm depth that takes this dish from good to irresistible.
If you love slow-cooked flavors like this, you’ll also enjoy my Slow Cooker Chicken Pot Pie Soup—it has that same “comfort in a bowl” energy.
Step 3: Coat the Sweet Potatoes in Syrup
Now for the fun part! Pour the warm syrup mixture over your diced sweet potatoes. Using a large spoon or spatula, gently toss everything together until the potatoes are evenly coated.
Here’s a step-by-step tip: Stir from the bottom up, lifting the sweet potatoes as you mix to make sure the syrup touches every piece. You want each bite to have that caramel-like coating when it cooks.
If you’re short on time, you can prep this step the night before and refrigerate it. Just give everything a quick stir in the morning before placing it in the crock pot.
Step 4: Load Up the Crock Pot and Set It to Cook
Lightly spray the inside of your slow cooker with nonstick cooking spray (trust me, this makes cleanup a breeze). Then, pour in the sweet potato mixture and spread it out evenly.
Set your crock pot to low for 6–8 hours or high for 4–5 hours. Every 30–45 minutes, give it a gentle stir to keep the sauce from sticking and to help the potatoes cook evenly.
You’ll know it’s ready when the potatoes are soft but not mushy, and the liquid has thickened into a luscious, brown sugar glaze. This is the kind of slow-cooking magic that transforms a few simple ingredients into something everyone will rave about.
If you love crock pot dishes that do the work for you, try my Crock Pot Vegetable Soup next—it’s hearty, healthy, and just as effortless.
Step 5: Add the Marshmallows (a.k.a. The Grand Finale)
When the sweet potatoes are tender and your house smells like dessert heaven, it’s time for the finishing touch—marshmallows!
Stir in half of the 10-ounce bag of mini marshmallows to create a creamy layer that melts into the sauce. Then sprinkle the remaining marshmallows over the top for that classic candied yam look.
Now, for your step-by-step choice:
- If you prefer soft, gooey marshmallows, place the lid back on the crock pot for about 5 minutes until they melt.
- If you love that golden, toasted top (and who doesn’t?), transfer the mixture to an oven-safe dish and broil for 1–2 minutes. Keep a close eye—it toasts fast!
For another side that delivers that same sweet-meets-savory comfort, check out my Creamed Cabbage Recipe. It’s the perfect contrast to these rich, caramelized yams.
Step 6: Serve and Savor Every Bite
Once those marshmallows are perfectly melted or toasted, your Crock Pot Candied Yams are ready to serve. Give them a gentle stir to coat the potatoes with that velvety sauce, then scoop generous portions into serving bowls.
Each spoonful is sweet, buttery, and loaded with nostalgia. It’s the perfect step-by-step recipe to bring warmth to any holiday or weeknight meal. Pair it with roast turkey, glazed ham, or even a cozy bowl of Comforting Vegetable Beef Soup for a dinner that hits every craving.
And there you have it—the complete step-by-step guide to making Crock Pot Candied Yams that are rich, indulgent, and 100% worth every bite.
Pro Tip: For a healthier twist, use pure maple syrup instead of extra sugar or add a handful of chopped pecans for crunch. For more ideas like this, explore my Healthy Comfort Food Collection.
What to Serve with Crock Pot Candied Yams
These yams are a natural fit for your holiday spread, pairing perfectly with turkey, ham, or roasted chicken. But don’t stop there—serve them with savory dishes like Turkey Chili or Comforting Vegetable Beef Soup for a balance of sweet and hearty. You can even serve them alongside a simple green salad or steamed veggies to lighten things up. Whether it’s Thanksgiving, Christmas, or a casual potluck, Crock Pot Candied Yams always steal the spotlight.
Key Tips for Making Crock Pot Candied Yams
- Cut evenly – Uniform potato pieces cook better and absorb the syrup evenly.
- Stir occasionally – This keeps the sugar mixture from sticking to the bottom.
- Sweetness check – Taste the sauce before adding to the crock pot; adjust sugar or syrup as you like.
- Marshmallow magic – If you love that toasty top, finish the dish under a broiler for just a minute or two.
- Go dairy-free – Swap the butter for coconut oil for a vegan twist that still tastes amazing.
Storage and Reheating Tips for Crock Pot Candied Yams
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave for a quick fix or warm gently on the stovetop with a splash of water to revive the sauce. If you’re planning ahead, you can prep the sweet potatoes and syrup a day in advance—just combine them in the crock pot the next day and cook as directed. Want to freeze them? Skip the marshmallows, freeze the cooked yams, and top with marshmallows after reheating. It’s holiday magic, anytime you crave it.
FAQs
Can I use canned yams?
You can, but fresh sweet potatoes give a better texture and flavor.
Can I skip the marshmallows?
Absolutely! Try topping with chopped pecans or a drizzle of maple syrup instead.
Can I double the recipe?
Yes, but make sure your crock pot is large enough and give it a little extra cook time.
Final Thoughts
There’s something so comforting about a dish that practically cooks itself and still brings everyone to the table smiling. Crock Pot Candied Yams do just that—sweet, spiced, and soul-satisfying. Whether it’s your first time making them or your new holiday tradition, this recipe guarantees a little extra sweetness on your plate and a lot of love in your kitchen.
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Crock Pot Candied Yams Recipe: A Simple Holiday Favorite
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
A tasty side dish, these Crock Pot Candied Yams are made with brown sugar, warm spices, and gooey marshmallows—perfect for any holiday meal.
Ingredients
- 4 pounds sweet potatoes, peeled and diced into 1/2 inch cubes
- 1/2 cup salted butter
- 1 cup light brown sugar, packed
- 1/2 cup maple syrup
- 2 teaspoons ground cinnamon
- 1 pinch ground nutmeg
- 2 teaspoons vanilla extract
- 10 ounce bag mini marshmallows
Instructions
1. Place the diced sweet potatoes in a large bowl and set aside.
2. In a small saucepan, whisk together the butter, brown sugar, maple syrup, cinnamon, and nutmeg over medium-low heat. Stir until the butter and sugar are dissolved and the mixture is smooth.
3. Remove from heat and stir in the vanilla extract.
4. Pour the mixture over the sweet potatoes and stir to coat evenly.
5. Spray the inside of a 6-quart slow cooker with cooking spray. Pour in the sweet potato mixture.
6. Cook on low for 6–8 hours or high for 4–5 hours, stirring every 30 minutes to prevent sticking. Cook until the sweet potatoes are tender and the sauce has thickened.
7. Stir in half of the marshmallows.
8. Add the remaining marshmallows on top.
9. Cover and let them melt for a few minutes, or broil until browned before serving.
Notes
The marshmallows are optional but add a classic, gooey topping.
No need to precook the sweet potatoes before adding them to the crock pot.
For a smoother texture, mash the sweet potatoes lightly before adding marshmallows.
Use pure maple syrup for the best flavor.
Great for prepping ahead—just reheat and add marshmallows before serving.
