If you’re looking for a cozy, fuss-free dessert that feels like a warm hug in a bowl, you’ve got to try this Crockpot Sweet Potato Casserole Recipe. I absolutely love how this slow-cooked sweet potato dish comes out beautifully tender, with just the right amount of sweetness and that irresistibly gooey marshmallow topping. Whether you’re making it for a holiday feast or just craving a comforting treat, this recipe will quickly become your go-to.
Why You’ll Love This Recipe
- Super Easy to Make: You just toss it all in the crockpot and let it do the work—no oven needed.
- Perfectly Sweet and Spiced: The brown sugar and warm spices create that classic comfort flavor everyone craves.
- Family Favorite: My family goes crazy for this dish, and I bet yours will too.
- Great for Gatherings: Makes a crowd-pleasing side or dessert that’s easy to keep warm.
Ingredients You’ll Need
The magic of this Crockpot Sweet Potato Casserole Recipe really lies in simple, wholesome ingredients that you probably already have on hand. Each brings its own flavor and texture to make this casserole irresistible and perfectly balanced.
- Cooking spray: Makes cleanup a breeze and keeps the casserole from sticking to the crockpot.
- Sweet potatoes: The star of the show—choose firm, fresh sweet potatoes for the best taste and texture.
- Melted butter: Adds richness and helps the sugar and spices coat the potatoes beautifully.
- Brown sugar: Provides that deep, caramel-like sweetness you want, never too overpowering.
- Ground cinnamon: Brings warmth and depth to the flavor without being too spicy.
- Pure vanilla extract: A little splash enhances the sweetness and ties all the flavors together.
- Ground nutmeg (optional): A subtle hint of nutmeg gives it a cozy fall vibe—totally optional but I always add it.
- Pinch of kosher salt: Just enough salt to balance the sweetness.
- Mini marshmallows: The gooey topping that everyone loves—you can’t skip this part.
- Whole pecans: Adds a lovely crunch and nutty contrast to the soft casserole.
Variations
One of the best things about this crockpot recipe is how easy it is to tweak for your taste or dietary preferences. I love encouraging people to make it their own, whether that means swapping toppings or dialing up the spice.
- Pecan Swap: Sometimes I use walnuts instead of pecans to give it a slightly different crunch and flavor, and my family loves that change-up.
- Maple Syrup Instead of Brown Sugar: For a more natural sweetener, try maple syrup; it adds a lovely earthy depth.
- Nut-Free Version: Skip the nuts and add toasted coconut flakes on top to keep things interesting for nut-free guests.
- Spice It Up: Add a dash of ground ginger or allspice if you want a spicier, more festive flavor profile.
How to Make Crockpot Sweet Potato Casserole Recipe
Step 1: Prep and Layer Your Sweet Potatoes
Start by spraying your crockpot bowl with a bit of cooking spray—that’s the easiest trick to keep things from sticking. Then peel and chop your sweet potatoes into medium-sized cubes, about 1 to 1.5 inches so they cook evenly and get nice and tender. Toss them straight into the slow cooker bowl and spread them out evenly, which helps cook all the pieces uniformly. This simple prep sets you up for success.
Step 2: Mix the Sweet, Buttery Topping
In a medium bowl, whisk together melted butter, brown sugar, cinnamon, vanilla extract, nutmeg if you’re using it, and a pinch of kosher salt. This mix is key—it’s what gives the casserole its rich, perfectly spiced flavor. Pour this mixture over the sweet potatoes and gently toss until every cube is coated. This coating keeps the sweet potatoes luscious and infuses each bite with that classic casserole taste.
Step 3: Slow Cook and Stir
Cover the crockpot and set it to cook on high for about 4 hours. Stirring every hour is super important here—it helps all those flavors meld together and prevents any sweet potatoes from sticking or sticking to the sides. I know stirring a crockpot can feel a little unusual, but it really makes a difference in texture and flavor evenness.
Step 4: Add the Marshmallow and Pecan Topping
Once your sweet potatoes are soft and sweet, remove the lid and sprinkle the mini marshmallows evenly on top, then scatter the pecans over everything. Pop the lid back on and cook for about 10 more minutes on high until the marshmallows are all melty, bubbly, and lightly golden. Watching those marshmallows puff up and melt is honestly one of my favorite parts—it feels so indulgent but not complicated at all.
Pro Tips for Making Crockpot Sweet Potato Casserole Recipe
- Perfect Sweet Potato Cubes: Cut your sweet potatoes into similar-sized chunks for even cooking—this prevents some from becoming mushy while others are still firm.
- Stir Often: Trust me, stirring the casserole every hour helps keep the sugars from settling and ensures the spices blend beautifully.
- Marshmallow Timing: Add the marshmallows only at the very end to prevent them from melting too much and losing their texture.
- Avoid Overcrowding: Don’t pack the crockpot too tightly; give the potatoes room to cook fully and absorb the flavorful butter-sugar mix.
How to Serve Crockpot Sweet Potato Casserole Recipe
Garnishes
I usually keep the garnishes simple—more chopped pecans sprinkled on top for extra crunch right before serving. Sometimes, I add a tiny sprinkle of flaky sea salt to contrast all the sweetness, which really wakes up the flavors beautifully.
Side Dishes
This casserole pairs wonderfully with roasted turkey or baked ham – classic holiday staples. If you’re serving it as a vegetarian side, try it alongside a savory green bean casserole or a crisp salad to balance the rich sweetness.
Creative Ways to Present
For a special occasion, I like to spoon the casserole into individual ramekins and top each with a toasted pecan half and a light drizzle of honey. It’s a little touch that feels fancy but is super easy to pull off when guests arrive.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container in the fridge. The casserole stays moist and flavorful for up to 3 days, which is great because I often sneak a late-night spoonful. Make sure to let it cool before sealing the container to avoid sogginess.
Freezing
Freezing works well for this casserole! I like to portion it into freezer-safe containers without the marshmallow topping, since they can get weird when frozen. When you’re ready to enjoy, thaw overnight and add fresh marshmallows before reheating.
Reheating
Reheat leftovers gently in the microwave or oven. Adding a few extra mini marshmallows on top and broiling for a minute or two brings back that fresh-from-the-crockpot feeling perfectly.
FAQs
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Can I use frozen sweet potatoes in this Crockpot Sweet Potato Casserole Recipe?
While fresh sweet potatoes yield the best texture and flavor, you can use frozen sweet potato cubes if you’re in a pinch. Just reduce the cooking time slightly and check for tenderness earlier to avoid overcooking.
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Is it possible to make this casserole vegan?
Absolutely! Use vegan butter or coconut oil instead of regular butter, and swap marshmallows for vegan-friendly ones. You can also replace pecans with seeds like pumpkin or sunflower for added crunch.
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Can I double this Crockpot Sweet Potato Casserole Recipe?
You can double the recipe if your crockpot is large enough to hold it without overfilling—leave some space for stirring. Otherwise, it’s best to make two batches to ensure even cooking.
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What if I don’t have mini marshmallows?
You can chop regular-sized marshmallows into smaller pieces or omit them altogether. For a different topping, try a crunchy oat streusel made with butter, brown sugar, and cinnamon.
Final Thoughts
This Crockpot Sweet Potato Casserole Recipe is one of those glorious dishes I keep coming back to because it’s foolproof, comforting, and downright delicious every single time. I love how hands-off it is yet yields such a showstopper result that brings smiles around the table. I hope you’ll give it a try soon—once you do, it might just become your favorite slow-cooker sweet potato recipe too!
Print
Crockpot Sweet Potato Casserole Recipe
- Prep Time: 25 mins
- Cook Time: 4 hrs 10 mins
- Total Time: 4 hrs 35 mins
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Sweet Potato Casserole combines tender, cinnamon-spiced sweet potatoes with a rich buttery glaze, topped with melty mini marshmallows and crunchy pecans. Perfect for holiday gatherings or a cozy family side dish, this slow cooker recipe offers an easy, hands-off way to achieve a classic, crowd-pleasing casserole with a delightful balance of sweetness and texture.
Ingredients
Main Ingredients
- Cooking spray, for greasing
- 4 lb. sweet potatoes, peeled and chopped into medium cubes
- 4 Tbsp. melted butter
- 2 cups packed brown sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. ground nutmeg (optional)
- Pinch kosher salt
- 1 1/2 cups mini marshmallows
- 1/2 cup whole pecans
Instructions
- Prepare slow cooker: Grease the bowl of the slow cooker with cooking spray to prevent sticking. Then add the peeled and chopped sweet potatoes evenly into the bowl.
- Mix coating: In a medium bowl, whisk together melted butter, packed brown sugar, ground cinnamon, pure vanilla extract, optional ground nutmeg, and a pinch of kosher salt until well combined. This mixture will infuse the sweet potatoes with rich, warm flavors.
- Coat sweet potatoes: Pour the butter and sugar mixture over the sweet potatoes. Toss thoroughly until all pieces are evenly coated with the mixture, ensuring each cube absorbs the spices and sweetness.
- Cook sweet potatoes: Cover the slow cooker and cook on high for 4 hours. During this time, stir the mixture every hour to promote even cooking and prevent burning at the edges, allowing the sweet potatoes to become tender and flavorful.
- Add toppings: After 4 hours, remove the lid and evenly sprinkle mini marshmallows and whole pecans over the cooked sweet potatoes.
- Melt marshmallows: Replace the lid and continue cooking on high for about 10 minutes more, or until the marshmallows have melted and lightly browned. This step creates the classic gooey, crunchy topping texture.
- Serve: Once the marshmallows are melted and the dish is hot throughout, remove from the slow cooker and serve warm. This recipe yields about 8 servings, perfect as a sweet, festive side dish.
Notes
- For a nuttier flavor, lightly toast the pecans before adding them on top.
- You can substitute mini marshmallows with regular marshmallows cut into smaller pieces.
- If preferred, use light brown sugar for a milder sweetness.
- To add more texture, consider sprinkling some crushed graham crackers on top before adding marshmallows.
- This casserole is best enjoyed fresh but can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
