These crockpot candied sweet potatoes take a classic holiday side dish and make it super easy! Fresh sweet potatoes are layered with pecans, then slow cooked in a wonderful syrupy blend of sugar, orange juice, vanilla, and spices until they are fork tender. Finish off with a sprinkling of mini marshmallows - and voila - the perfect holiday side dish recipe!
Why You'll Love Candied Sweet Potatoes in Crockpot
Classic Favorite. If you haven't had this classic dish at your family gatherings, you definitely need to try it! My husband's family grew up eating these, and now our family does too.
Delicious & Candied. These sweet potatoes are sweet, like candy! These are loaded with cinnamon, nutmeg, brown sugar, and pecans. Topped off with some mini marshmallows and they're like a "healthy" dessert..yum!
So Easy! Boil your sugars, butter, and spices in a small saucepan, then layer the sweet potatoes, pecans, and syrup in the crockpot. Set on high until the potatoes are done--top with marshmallows and serve it up!
Candied Sweet Potatoes Slow Cooker Ingredients
Here are the ingredients you will need to make this slow cooker candied sweet potatoes recipe:
- Sweet Potatoes: be sure to peel your sweet potatoes and slice them into 1-inch slices; you can use yams if you prefer.
- Butter: salted or unsalted stick butter can be used.
- Granulated Sugar: regular or sugar substitutes can be used.
- Brown Sugar: you can use regular brown sugar or a brown sugar substitute.
- Orange Juice: any variety of orange juice can be used, and any brand- use water if you want to reduce sugar content.
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- Pecans: chopped pecans are typically used, but you can use walnuts.
- Mini Marshmallows
For exact ingredient quantities, please see the recipe card below!
Substitutions and Variations
- Use yams instead of sweet potatoes.
- One cup of light corn syrup may be used instead of granulated sugar.
- A quarter cup of pure maple syrup can be substituted for a quarter cup of granulated sugar.
- Toast your pecans to add additional flavor to your dish.
- Use walnuts instead of pecans if you desire.
- Adjust seasonings as desired.
- Use water instead of orange juice to reduce sugar content.
- Use a sugar substitute in place of the granulated or brown sugar.
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How To Make Slow Cooker Candied Sweet Potatoes
For full instructions, please see the recipe card below, this is intended as an overview only.
1. In a saucepan, add butter, sugar, brown sugar, water, vanilla, cinnamon, and nutmeg and bring to a boil.
Hint: Be careful when making your syrup--reduce your heat if needed and be sure to stir often to prevent it from burning.
2. Layer half the sweet potatoes, then sprinkle pecans and add syrup. Repeat for the second layer ending with pecans.
3. Cook on high until the potatoes are fork-tender. Remove lid and continue cooking to reduce moisture.
4. Transfer the sweet potatoes to a serving bowl. Drizzle with remaining syrup and nuts. Top with marshmallows.
How to Serve Crockpot Candied Sweet Potatoes with Pecans
Garnish with additional pecans and sprinkle a little extra cinnamon over the top before serving.
Serve warm directly from the crockpot, or transfer to a serving platter for your holiday gathering!
Reserve a little syrup to drizzle over the top of your sweet potatoes for serving.
Candied Sweet Potatoes Slow Cooker Tips
- Placing a paper towel or dish towel over the top of your crockpot, under the lid, will absorb extra moisture and prevent the excess liquid from dripping into your sweet potatoes.
- Due to its high sugar content, the syrup can burn easily when boiling on the stove, so keep a close eye on it to prevent burning.
- Spraying your crockpot with nonstick spray will help prevent burning or sticking to the crockpot--use a crockpot liner to help prevent sticking.
Once cooled, transfer to an air-tight container and store in the fridge for up to 4 days. You can freeze in an air-tight container for up to 4 months.
Reheat your potatoes in the microwave on a microwave-safe plate. Reheat in 30-second increments until your desired internal temperature is met.
If reheating from frozen, allow to thaw in the fridge 24 hours prior to reheating in the microwave. Follow the steps to reheat from the fridge above.
The main differences between yams and sweet potatoes are the flavor, skin, and texture of the potatoes. Sweet potatoes have lighter, thin skin with sweet and softer flesh, while a yam has darker, thicker skin and is starchy and drier like a standard potato.
A tip to prevent your candied sweet potatoes from getting watery is to cover your crockpot with a paper towel or a clean kitchen towel before adding the cover. This absorbs the extra moisture and prevents it from going into your casserole.
You can precook your sweet potatoes if you are in a hurry and need your candied sweet potatoes done quicker. It is best to cook your potatoes raw to prevent them from getting watery as well.
Slow Cooker Candied Sweet Potatoes
- 3 pounds sweet potatoes (peeled and cut into 1" slices; yams can also be used)
- 1 stick butter
- 1 cup granulated sugar
- 1½ cups brown sugar
- ¼ cup orange juice (water may be used)
- 1½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup pecans (chopped)
- ½ to 1 cup mini marshmallows for garnish
- In a medium saucepan, add butter, sugar, brown sugar, water, vanilla, cinnamon, and nutmeg over medium-high heat. Bring to a boil, stirring occasionally for 3 minutes. Remove from heat. (Be careful not to burn, reduce heat if needed.)
- Spray the inside of the crockpot with nonstick spray. Layer half of the sweet potatoes on the bottom of the slow cooker, sprinkle ¼ cup pecans, and pour half of the syrup over the top. Repeat with the second layer ending with pecans.
- Cover and cook on high for 2 to 3 hours or until the potatoes are fork-tender. Remove lid and continue to cook on high for 30 more minutes.
- Using a slotted spoon, transfer the sweet potatoes to a serving bowl with a slotted spoon. Top with marshmallows, then spoon some of the pot juices over the top.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- TIP: Due to the high sugar content, the syrup can burn easily when boiling on this stove. Be careful and turn the heat down if needed.
- STORAGE: Store in an airtight container for up to 4 days or freeze for 4 months.
- VARIATIONS: For more melted marshmallows, place them over the sweet potatoes directly in the crockpot after cooking. Allow them to melt and then serve. Yams can be used in place of sweet potatoes; 1 cup light corn syrup may be used instead of granulated sugar; a ¼ cup of pure maple syrup can be substituted for ¼ of the granulated sugar; toast the pecans for even more flavor.
- SERVING SUGGESTIONS: Sprinkle with a little cinnamon over the top before servings. Serve warm.
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