Description
Free up oven space on holidays with this easy Slow Cooker Sweet Potato Casserole. Creamy sweet potatoes topped with a gooey marshmallow topping and pecans made right in the crockpot!
Ingredients
Sweet Potatoes:
- 4 pounds sweet potatoes, peeled and diced into ½ inch cubes
Butter Mixture:
- ¾ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Toppings:
- 1 ½ cups mini marshmallows
- 1 cup pecans, whole
Instructions
- Spray the slow cooker insert with non-stick spray. Wash, peel, and cut sweet potatoes and add to slow cooker.
- In a medium bowl, whisk together the brown sugar, melted butter, spices, salt, and vanilla. Pour the butter mixture over the sweet potatoes and stir to combine.
- Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours or until sweet potatoes are fork-tender.
- Remove the lid and mash the potatoes. Sprinkle the marshmallows evenly over the top and then replace the lid for 5-10 minutes allowing them to melt.
- Sprinkle with pecans and serve immediately.
Notes
- To mash potatoes, use a hand masher or remove the potatoes from the slow cooker and use a hand mixer.
- If you would like browned marshmallows, place the insert of the crock pot into the oven at 375°F for 5-10 minutes, watching carefully just to brown.
- If you don’t have pumpkin pie spice, you can sub ¾ teaspoon cinnamon + ¼ teaspoon ginger.
- Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 443 kcal
- Sugar: 35g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 76g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 15mg
