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Crockpot Sweet Potato Casserole

Crockpot sweet potato casserole cooks until tender in a slow cooker, then gets mashed smooth with warm cinnamon, nutmeg, and vanilla. Chopped pecans and soft, melted mini marshmallows finish the sweet potato topping.
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Prep Time 15 minutes
Cook Time 6 hours 43 minutes
Total Time 6 hours 58 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • nonstick cooking spray for coating
  • 0.25 cup water
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.33 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.25 cup unsalted butter cut into pieces
  • 1 tsp vanilla extract
For the topping
  • 0.5 cup pecans chopped
  • 2 cup mini marshmallows

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the sweet potatoes
  1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Add the water and sweet potatoes to the slow cooker.
  3. Sprinkle the brown sugar, cinnamon, nutmeg, and salt over the sweet potatoes, then scatter the butter on top.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the sweet potatoes are very tender.
  5. Mash the sweet potatoes in the slow cooker until mostly smooth.
  6. Stir in the vanilla extract.
Finish the casserole
  1. Spread the mashed sweet potatoes evenly in the slow cooker.
  2. Sprinkle with the pecans.
  3. Cover with the marshmallows.
  4. Cover and cook on HIGH for 10 to 15 minutes, until the marshmallows are soft and melted.

Notes

For the smoothest texture, mash the sweet potatoes while they are hot. Store leftovers covered in the refrigerator for 3–4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and vegan marshmallows.