Description
Crockpot Sweet Potato Casserole is a delicious and easy-to-make side dish that combines creamy mashed sweet potatoes with a crunchy pecan topping and optional marshmallows. Perfect for holidays or any special occasion.
Ingredients
Units
Scale
- 4 pounds (1.8 kg) sweet potatoes
- 6 tablespoons (90 g) unsalted butter, melted, divided
- 1/2 cup (100 g) brown sugar, packed, divided
- 2 tablespoons (30 ml) orange juice, or water
- 1 teaspoon (5 ml) vanilla extract
- 3/4 teaspoon ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon (1 g) kosher salt, or sea salt, divided
- 1 cup (103 g) pecans, coarsely chopped
- 1 cup (50 g) mini marshmallows, optional
Instructions
- Prepare Sweet Potatoes: Scrub and wash sweet potatoes with cold water. Pat dry with paper towels. Use a vegetable peeler to remove the skin. Cut into about 1 inch pieces.
- Slow Cook: In a 6-quart slow cooker, add the sweet potatoes, 4 tablespoons melted butter, ¼ cup brown sugar, orange juice, vanilla, ½ teaspoon cinnamon, nutmeg, and ⅛ teaspoon salt. Stir to combine. Cover and cook on high for 3 to 4 hours or low for 7 to 8 hours. The potatoes are ready when fork-tender, cook longer if needed.
- Mash the Potatoes: Use a potato masher or handheld mixer to crush the potatoes until a smooth puree is formed. Spread into an even layer.
- Add Pecan Topping: In a medium bowl, combine chopped pecans, ¼ cup brown sugar, and 2 tablespoons unsalted butter, ¼ teaspoon cinnamon, and ⅛ teaspoon salt. Sprinkle on top of mashed sweet potatoes. Cover and cook on high setting for 10 minutes.
- Add Marshmallows (Optional): Sprinkle marshmallows on the sweet potato casserole right after adding the pecan topping. Cover and cook on high setting for 10 minutes, or until melted.
Notes
- Recipe Yield: About 6 cups
- Serving Size: 1/2 cup
- For smoother potatoes, use a hand-held immersion blender or transfer to a kitchen blender or food processor.
- For creamier potatoes, stir 1/4 to 1/3 cup of whole milk or heavy cream into the mashed sweet potatoes.
- To toast marshmallows, use a handheld torch or bake at 350ºF (177ºC) for 10-15 minutes.
- Make-ahead: Store mashed sweet potatoes in the cooled slow cooker insert for up to 3 days.
- Storing and reheating: Refrigerate for up to 5 days. Reheat small portions in the microwave.
- For dairy-free version, use plant-based butter.
Nutrition
- Serving Size: ½ cup
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20
