Crockpot Sweet Potato Casserole
Yield: 12 servings
Calories: 288kcal
If there's no room on the stovetop, then make a delicious sweet potato casserole in your slow cooker!
Ingredients
- 4 pounds (1.8 kg) sweet potatoes
- 6 tablespoons (90 g) unsalted butter, melted, divided
- ½ cup (100 g) brown sugar, packed, divided
- 2 tablespoons (30 ml) orange juice, or water
- 1 teaspoon (5 ml) vanilla extract
- ¾ teaspoon ground cinnamon, divided
- ¼ teaspoon ground nutmeg
- ¼ 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. See notes for alternate instructions on browning the marshmallows in the oven.
Notes
- Recipe Yield: About 6 cups
- Serving Size: 1/2 cup
- Smoother Potatoes: Use a hand-held immersion blender to process the potatoes in the pot or transfer to a kitchen blender or food processor.
- Creamier Potatoes: Stir 1/4 to 1/3 cup of whole milk or heavy cream into the mashed sweet potatoes.
- Toasting the Marshmallows: Brown with a handheld torch. Alternatively, add the pecans mixture and marshmallows on top. Bake at 350ºF (177ºC) until the surface lightly browns, about 10 to 15 minutes.
- Make-ahead: The mashed sweet potatoes can be stored in the cooled slow cooker insert for up to 3 days in advance. Warm in the slow cooker, then add toppings when ready to serve.
- Storing and reheating: The casserole can be cooled completely, covered, and refrigerated for up to 5 days. Reheat small portions in the microwave on high setting in 30-second increments until hot.
- Make it Dairy-Free: Use plant-based butter instead of dairy butter.
Nutrition
Calories: 288kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 564mg | Fiber: 5g | Sugar: 18g | Vitamin A: 21636IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg
Recipe Link
Recipe Video