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–+ servings
Overhead shot of a crockpot sweet potato casserole.
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Slow Cooker Sweet Potato Casserole

This Slow Cooker Sweet Potato Casserole cooks tender sweet potatoes with brown sugar and a hint of molasses right in the crock pot, then gets topped with a buttery pecan crumble and melted marshmallows. It's a hands-off way to get this classic holiday side onto the table without tying up your oven!
Author: Nikki Lee
Servings: 10 to 12 servings
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes

Ingredients 

  • 3 ½- 4 pounds sweet potatoes peeled and chopped into 1-inch cubes
  • ½ cup light brown sugar
  • 4 tablespoons salted butter melted
  • 1 tablespoon molasses optional
  • 1 tablespoon milk
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt plus more to taste
  • 1 tablespoon vanilla extract

Topping

  • 6 tablespoons light brown sugar
  • 4 tablespoons salted butter melted
  • 6 tablespoons chopped pecans
  • 1 ½ cups mini marshmallows

Instructions

  • Spray a slow cooker bowl with cooking spray.
  • In a medium mixing bowl, whisk together the brown sugar, butter, molasses, milk, cinnamon, nutmeg, cloves, salt, and vanilla.
  • Put all the cut sweet potatoes in the bottom of the slow cooker. Pour the brown sugar mixture over the sweet potatoes and toss to coat evenly.
  • Turn on high and cover. Cook for about 4 hours, making sure to stir every hour, until the sweet potatoes are tender.
  • Mash the sweet sweet potatoes with a potato masher or an electric mixer at this point or leave them whole.
  • In a mixing bowl, make the topping by whisking together the brown sugar, butter, and pecans. Sprinkle over the top of the sweet potatoes.
  • Then evenly sprinkle the marshmallows over the top.
  • Put the lid back on and continue cooking on high for about 10-15 minutes longer, or until the marshmallows are melted. You can use a kitchen torch to toast the marshmallows on top, if desired.

Notes

  • If using unsalted butter instead of salted, add a bit more salt to the sweet potato mixture and a small pinch to the topping.
  • Be sure to spray the slow cooker bowl well, or the sugar mixture will stick and burn.
  • This recipe needs to cook on high, it won't turn out right on low.
  • Stir every hour while cooking to prevent burning on the bottom.
  • Store leftovers in an airtight container in the fridge for up to 3-4 days.
Gluten-Free
This slow cooker sweet potato casserole is naturally gluten free, since there's no flour in either the sweet potato mixture or the topping. Just double-check your marshmallows and molasses, as some brands are processed in facilities that also handle gluten-containing products.

Nutrition

Serving: 1 serving | Calories: 533 kcal | Carbohydrates: 97 g | Protein: 8 g | Fat: 14 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.4 g | Cholesterol: 24 mg | Sodium: 265 mg | Potassium: 1703 mg | Fiber: 12 g | Sugar: 46 g | Vitamin A: 65665 IU | Vitamin C: 67 mg | Calcium: 161 mg | Iron: 3 mg

Find it online:

www.soulfullymade.com/slow-cooker-sweet-potato-casserole/