Slow Cooker Sweet Potato Casserole

A bowl of mashed sweet potatoes topped with marshmallows and pecans on a tablecloth.

Slow Cooker Sweet Potato Casserole

Spiced mashed sweet potatoes topped with marshmallows and pecans, made entirely in the slow cooker.

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Course: Side Dish

Cuisine: American

Keyword: slow cooker sweet potato casserole

Prep Time: 20

Cook Time: 3 15

Total Time: 3 35

Servings: servings

Ingredients

4 lbs sweet potatoes peeled and cut into 1-inch cubes
½ cup brown sugar
¼ cup honey or maple syrup
¼ cup butter melted
1 Tablespoon water
½ Tablespoon pure vanilla extract
½ Tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups mini marshmallows
¾ cup pecan halves

Instructions

Place the sweet potatoes in a 6-quart slow cooker.
In a bowl, combine the brown sugar, honey, butter, water, vanilla, pumpkin pie spice, cinnamon, and salt. Pour over the sweet potatoes and fold to coat.
Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, stirring halfway through, until tender.
Mash until smooth and spread into an even layer.
Top with the marshmallows and pecans.
Cover and cook for 15 minutes more, until the marshmallows melt.
If desired, brown the marshmallows with a kitchen torch or heat gun.

Notes

Fresh sweet potatoes give the best results, though canned or frozen can be substituted.

Refrigerate leftovers in an airtight container for up to 4 days. Freeze the mashed sweet potatoes without toppings for up to 2 months.

To take this dish to another location, keep the toppings separate and add them after the slow cooker is plugged in and hot.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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