Do I have to use marshmallows?

While marshmallows are a beloved classic topping for candied yams, providing a sweet, gooey layer, they are entirely optional. This recipe incorporates marshmallows both stirred into the sweet potatoes and generously spread on top, offering a delightful texture contrast. If you prefer to omit them, the dish will still be wonderfully delicious. Alternatively, you can top the casserole with chopped pecans or walnuts for a nutty crunch, or simply enjoy the dish plain for a more traditional approach. Each variation offers a unique flavor and texture experience.

If I want the marshmallows browned, do I have to broil them?

Broiling is the most common method for achieving that beautiful golden-brown, slightly crispy marshmallow topping. However, it’s not the only way. If you own a kitchen torch, you can use it to meticulously brown the marshmallows to your desired level of toastiness, offering more control and an impressive presentation without turning on your oven. For those without either, simply covering the slow cooker for a few extra minutes after adding the marshmallows will allow them to melt into a wonderfully gooey layer, albeit without the browned effect.

Can I make this more like a sweet potato casserole?

Absolutely! This recipe can easily be adapted to a smoother, more casserole-like consistency. Once the sweet potatoes are fully tender after slow cooking, simply mash them directly in the slow cooker using a potato masher. Stir in half of the marshmallows, then top with the remaining marshmallows and proceed with melting or browning. This creates a creamier, comforting texture that many find irresistible, perfect for those who prefer a less chunky side dish.

Can I make this ahead of time?

The slow cooker makes this dish an excellent candidate for advance preparation. You can prepare the candied yams earlier in the day and keep them on the “warm” setting in your slow cooker for up to two hours. This keeps them at the perfect serving temperature and ensures they’re ready when your meal is. For best results in terms of texture and freshness, we recommend serving within this two-hour window, as prolonged warming can affect the texture of the sweet potatoes.

Do I have to precook my sweet potatoes?

No, there’s no need to pre-bake, boil, or parboil your sweet potatoes before adding them to the slow cooker. They go into the Crock Pot raw, diced into uniform pieces. The long, slow cooking process ensures they become incredibly tender, absorbing all the delicious flavors of the brown sugar, butter, and spices. This not only saves you a significant amount of prep time but also contributes to the moist, melt-in-your-mouth texture of the final dish.

What is the difference between a yam and a sweet potato?

This is a common and fascinating question! In America, the terms “yam” and “sweet potato” are often used interchangeably, leading to widespread confusion. However, botanically speaking, they are two entirely different vegetables. True yams are starchy tubers native to Africa and Asia, with a rough, bark-like skin and a drier, more starchy flesh that can range in color from white to purple. They are not typically sweet. The association of “yam” with the orange-fleshed sweet potatoes in the United States dates back to enslaved Africans, who used the word “nyami” (meaning “to eat” in some West African dialects) to describe sweet potatoes because they resembled the true yams from their homeland. This term stuck, particularly in the Southern U.S., becoming colloquially adopted. The “yams” you typically find in American grocery stores are almost always moist-fleshed sweet potatoes, characterized by their orange flesh and naturally sweet taste. True yams are quite difficult to find outside of international or specialty markets. So, rest assured, when a recipe calls for “yams” in the context of a sweet holiday dish, it almost certainly refers to sweet potatoes.

How do I store leftovers?

Leftover Crock Pot Candied Yams store beautifully, making this a great make-ahead option or a delicious treat to enjoy for days after your meal. Simply transfer the cooled candied yams to an airtight container and store them in the refrigerator, where they will remain fresh and flavorful for up to 5 days. For longer storage, this dish freezes exceptionally well. Place the candied yams in a freezer-safe container, ensuring it’s well-sealed, and freeze for up to 3 months. To defrost, simply transfer the container to the refrigerator overnight. Reheat individual portions in the microwave or warm a larger batch gently on the stovetop or in the oven until heated through.

1. Prepare your sweet potatoes by peeling and dicing them into uniform ½-inch cubes. Place them in a large bowl and set aside, ensuring they are ready to absorb the delicious sauce.

2. In a small saucepan, combine the salted butter, light brown sugar, maple syrup, ground cinnamon, and ground nutmeg. Place the saucepan over medium-low heat and whisk continuously until the butter is fully melted and the sugar has completely dissolved, creating a smooth, aromatic syrup.

3. Remove the saucepan from the heat and stir in the vanilla extract. The vanilla adds a lovely depth and rounds out the sweet flavors of the sauce.

4. Pour the prepared brown sugar mixture evenly over the diced sweet potatoes in the large bowl. Stir gently to ensure all the potato pieces are thoroughly coated with the sweet and spiced sauce.

5. Lightly spray the interior of a 6-quart slow cooker with cooking spray to prevent sticking. Carefully pour the sweet potato mixture into the prepared slow cooker, spreading it out evenly.

6. Cook the sweet potatoes on the LOW setting for 6-8 hours, or on the HIGH setting for 4-5 hours. To ensure even cooking and prevent any sticking or burning, stir the mixture every 30 minutes or so, especially during the last few hours. Continue cooking until the sweet potatoes are fork-tender and the sweet liquid has thickened into a rich glaze.

7. Once the sweet potatoes are cooked to perfection, add about half of the mini marshmallows to the slow cooker. Gently stir them into the warm sweet potato mixture until they begin to melt and incorporate, adding a gooey texture throughout.

8. Generously sprinkle the remaining mini marshmallows over the top of the candied yams, creating a beautiful white cloud of sweetness.