Slow Cooker Sweet Potato Casserole
This Slow Cooker Sweet Potato Casserole is a hands-off side dish with creamy, tender sweet potatoes and a buttery, crunchy pecan topping for an easy, no-fuss holiday classic. With just 15 minutes of prep time, this casserole cooks over several hours, freeing up oven space for a turkey or other holiday recipes.
Servings 8 servings
Ingredients
- 4 pounds sweet potatoes peeled and cut into 1-inch cubes
- ¾ cup packed light brown sugar
- 6 tablespoons unsalted butter melted
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chopped pecans divided
- 2½ cups mini marshmallows divided
Instructions
- Lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray.
- Add the peeled and cubed sweet potatoes to the slow cooker.
- In a small bowl, whisk together the melted butter, brown sugar, water, cinnamon, pumpkin pie spice, vanilla extract, and salt.
- Pour the brown sugar mixture over the sweet potatoes and gently toss until the potatoes are evenly coated.
- Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, or until the sweet potatoes are tender and easily pierced with a fork.
- Once tender, leave the sweet potatoes as-is for a chunkier casserole or use a potato masher to mash them to your desired consistency.
- Add 1 cup of the mini marshmallows and ½ cup of the chopped pecans to the sweet potatoes. Gently stir until evenly combined. The marshmallows will begin to melt into the warm sweet potatoes.
- Smooth the sweet potatoes into an even layer, if mashed. Sprinkle the remaining ½ cup pecans over the top, followed by the remaining 1½ cups mini marshmallows.
- Cover and cook on HIGH for another 10–15 minutes, or until the marshmallows are soft and melty.
- Serve warm with additional pecans on top, if desired.
Notes
Storage:
- Store leftover casserole in an airtight container in the fridge for 3-5 days. Reheat in the oven at 350° until warmed through, about 20 minutes. You can also reheat in the microwave in 30 second intervals.
- Freeze leftover casserole in a freezer-safe container for up to 2-3 months. Thaw in the fridge overnight before reheating in the oven until hot.
- Cut the sweet potatoes into uniform-sized cubes. This will ensure they cook evenly.
- Check potatoes for doneness with a fork. Do this around the 6-hour mark once they've been cooking on low, since slow cooker cook times can vary by model.
- Finish the streusel under the broiler. If you want a crisp, caramelized topping, you can finish off the streusel under the broiler for a few minutes rather than only cooking it in the slow cooker.
- Keep the casserole on the low or warm setting. This is a great way to hold it for serving during the holidays or at parties, without drying it out.