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+ servings

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


  • 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


  • 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!


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


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