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

Scale

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

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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