Slow Cooker Foodie

Slow Cooker Sweet Potato Casserole

Easy slow cooker sweet potato casserole recipe with pecan and marshmallow topping, homemade with simple ingredients. This is the best, old fashioned, classic Thanksgiving side dish that’s flavored with pumpkin pie spice and sweetened with brown sugar.

It’s the dessert that masquerades as a side, and we couldn’t love it more. This casserole is the best alongside your Thanksgiving turkey masterpiece. Be sure to add these to your feast too: Slow Cooker Green Bean Casserole and Slow Cooker Cheesy Hashbrown Casserole.

White Plate Full of Best Mashed Sweet Potato Casserole with Pecans and Marshmallows

How To Make Best Slow Cooker Sweet Potato Casserole Recipe From Scratch?

  1. Add ingredients in slow cooker– This includes sweet potatoes, melted butter, brown sugar, pumpkin pie spice, cinnamon powder, vanilla extract.
  2. Mix- Until combined.
  3. Cover and cook– On low heat.
  4. Add heavy cream- And mix again.
  5. Mash potatoes- With potato masher.
  6. Add toppings- This includes mini marshmallows and pecans.
  7. Cover and cook– Until marshmallows are melted.
  8. Enjoy– Serve warm.

What To Serve With Easy Crockpot Sweet Potato Casserole With Marshmallows?

The traditional answer is Thanksgiving dinner including turkey or Slow Cooker Ham {With Pineapples}.

You can also serve this side with beef such as Slow Cooker Roast Beef or Slow Cooker Pot Roast, or Slow Cooker Mississippi Pot Roast. It would also be great with steak.

Variations for Southern Sweet Potato Casserole

Make it healthy– Use honey or maple syrup instead of sugar to sweeten this casserole. Use almond milk or coconut milk instead of whole milk or half and half. Also, replace butter with coconut oil. Omit the marshmallows and replace that with a healthy crumbly pecan oat topping.

Savory sweet potato casserole– You can mix in some finely chopped fresh Italian herbs such as basil, parsley, chives, sage, oregano as well as garlic powder or even fresh roasted garlic.

Other topping options– Such as crunchy toppings like nuts and brown sugar, streusel topping, or even just nuts

Try other nuts– Such as walnuts, cashews, peanuts, almonds, or even pistachios.

Add bourbon– Add 2 Tbsp bourbon for additional flavor. The alcohol will cook off so it is fine for kids to eat.

Try other flavors– Such as orange, coconut, almond, or maple extract.

Overhead Shot of Slow Cooker Sweet Potato Casserole Served in White Plate on Rustic Gray Background

Tips And Techniques

Are yams and sweet potatoes the same thing? No, they are not the same. They are actually different root vegetables. Yams are more akin to yucca as far as flavor and texture go.

Are there eggs in sweet potato casserole? No, they are not needed in this recipe. The sweet potatoes have enough starch in them that there is no need for a binder like eggs.

Why is my casserole runny? How to fix a runny watery casserole? This happens if you boil the potatoes before adding them to the casserole, or if there is too much liquid added. Use uncooked potatoes for this recipe, and if there is too much liquid, you can continue cooking the casserole till the liquid evaporates, but be careful not to overcook. Another option is add more potatoes. The starch in the potatoes will help absorb the liquid.

Why is my casserole dry? How to fix a dry casserole? There is not enough liquid in the casserole. Simply mix in more half and and half until it is the texture and consistency you are looking for.

How do I make a toasted topping? If you prefer a toasted marshmallow topping, sprinkle marshmallows and pecans on top of the mashed sweet potatoes. Don’t cover with lid! Transfer crockpot to the oven and broil for 3-5 minutes or until marshmallows are golden brown.

Adjust the sweetness– Add more or less according to your preference of sweetness. You can replace with honey or maple syrup.

What kind of milk to use? Use half and half or a combination of whole milk and heavy cream. I don’t recommend using fat free milk or 2% milk because it doesn’t make this casserole as creamy as I would like.

Adjust seasoning– Add more or less of cinnamon, pumpkin pie spice, vanilla.

Closeup Shot of Spoonful of Homemade Sweet Potato Casserole

Storage

Refrigerate– In a sealed container for up to 3 days.

Freeze– I do not recommend freezing this because the marshmallows and pecans will not thaw well.

Reheat– In the microwave.

More Slow Cooker Potato Recipes

Slow Cooker Sweet Potato Casserole

Prep Time: 10 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 40 mins
Easy slow cooker sweet potato casserole recipe with pecan & marshmallow topping, homemade with simple ingredients. Classic Thanksgiving side dish.
Yield: 8 People

Ingredients

  • 4 pounds Sweet potatoes, Peeled, Cut into small 1 inch cubes
  • 1/4 cup Butter, Unsalted, Melted
  • 1/4-1/3 cup Brown sugar, Adjust according to your preference of sweetness, Can replace with honey or maple syrup
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Cinnamon powder
  • 1 tsp Vanilla extract
  • 1/4 cup Heavy cream, Or whole milk or half and half
  • 1.5 cup Marshmallows, Mini size
  • 3/4 cup Pecans, Roughly chopped, Can be replaced with candied pecans

Instructions 

  • In a large slow cooker (6 quart or larger), add sweet potatoes, melted butter, brown sugar, pumpkin pie spice, cinnamon powder, vanilla extract and mix until combined.
  • Cover and cook on Low heat for 7-8 hours or High heat for 3-4 hours or until sweet potatoes are tender.
  • Remove lid and add heavy cream and mix.
  • Use a potato masher to mash sweet potatoes until mixture is smooth.
  • Sprinkle mini marshmallows and pecans on top.
  • Cover and cook on Low heat for an additional 10 minutes, or until marshmallows are slightly melted.
  • If you prefer a toasted marshmallow topping, sprinkle marshmallows and pecans on top of the mashed sweet potatoes. Don't cover with lid! Transfer crockpot to the oven and broil for 3-5 minutes or until marshmallows are golden brown.
  • Serve warm and enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 410kcal, Carbohydrates: 66g, Protein: 5g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 192mg, Potassium: 817mg, Fiber: 8g, Sugar: 25g, Vitamin A: 32462IU, Vitamin C: 6mg, Calcium: 90mg, Iron: 2mg
Course: Side Dish
Cuisine: American
Calories: 410
Author: Abeer Rizvi

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