If you’re on the hunt for a comforting, perfectly sweet side dish that comes together effortlessly, this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe is your new best friend. Creamy sweet potatoes simmered slowly until tender, tossed with warm cinnamon and vanilla, then topped with melty marshmallows and crunchy pecans, all made in your crockpot with minimal fuss. It’s the ideal balance of sweet, nutty, and gooey textures that will have everyone asking for seconds at the holiday table or any special family meal.
Ingredients You’ll Need
Don’t be intimidated by the simplicity of this recipe—each ingredient plays a star role in delivering rich flavor, delightful texture, and beautiful color to your casserole. From the sweetness of brown sugar to the cozy warmth of cinnamon and the crunch from pecans, every element is essential to making this dish unforgettable.
- Brown sugar: Provides deep caramel sweetness that complements the natural flavor of the sweet potatoes.
- Unsalted butter: Adds richness and helps meld all the flavors together smoothly.
- Water: Keeps the casserole moist as it cooks slowly in the crockpot.
- Ground cinnamon: Imparts a warm spiciness that enhances the sweet potatoes beautifully.
- Pure vanilla extract: Brings a subtle, fragrant sweetness that rounds out the dish.
- Sweet potatoes: The hearty and nutritious star of the recipe, peeled and cut into cubes for even cooking.
- Mini marshmallows: Split between the filling and topping, these create that iconic gooey, melty finish everyone loves.
- Chopped pecans: Add a satisfying crunch and nutty contrast to the soft sweet potatoes and marshmallows.
How to Make Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
Step 1: Mix the Base Flavors
Start by whisking together the brown sugar, melted butter, water, cinnamon, and vanilla extract right in the crockpot. This mixture infuses every bite with caramel sweetness, buttery richness, and hints of warm spices. Then, toss in the peeled and cubed sweet potatoes and stir everything together so each piece is well coated with the flavorful syrup.
Step 2: Slow-Cook the Sweet Potatoes
Cover your crockpot and cook on high for 3 ½ to 4 hours, or if you prefer low and slow, cook on low for 6 to 8 hours. The goal is to get those sweet potatoes tender enough to mash slightly with a gentle stir. Be sure to stir every hour when you can to prevent the bottom from sticking or burning. This slow cooking process is what transforms the dish into a creamy, hearty delight packed with natural sweetness.
Step 3: Fold in the First Round of Marshmallows and Pecans
Once your sweet potatoes are perfectly tender, it’s time to mix in 2 cups of mini marshmallows and half a cup of chopped pecans. This first addition melds into the sweet potatoes, creating pockets of melty softness and nutty goodness throughout the dish.
Step 4: Add the Final Topping
Sprinkle the remaining marshmallows and chopped pecans evenly over the top. This is what gives the casserole its iconic golden and crunchy marshmallow topping. Pop the lid back on and cook on high for another 10 to 15 minutes to let those marshmallows melt and puff up beautifully.
Step 5: Cool Slightly Before Serving
Carefully remove the lid and allow the casserole to cool for about 20 minutes. This cooling time helps everything set just right, making it easier to serve and allowing the flavors to meld perfectly.
How to Serve Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
Garnishes
For a little extra flair, consider sprinkling some fresh chopped parsley or a light dusting of ground cinnamon on top just before serving. It adds a pop of color and a lovely aromatic touch that complements the sweetness without overpowering it.
Side Dishes
This casserole makes a standout side alongside roasted turkey, baked ham, or even a simple grilled chicken breast. Its sweet and nutty profile balances savory mains exceptionally well. Pair it with green beans almondine or a crisp winter salad for a complete festive plate.
Creative Ways to Present
For a party or Thanksgiving buffet, serve the casserole in individual ramekins topped with mini marshmallows and pecans for personal portions. Alternatively, consider layering it in a clear glass baking dish so guests can admire the rich colors and textures before digging in!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the fridge for up to 4 days. The flavors actually intensify after a day, making it a perfect dish to prepare ahead of time.
Freezing
This casserole freezes beautifully. Portion it into freezer-safe containers or wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a microwave or in a 350°F oven covered with foil until warmed through. For a toasty marshmallow topping, remove the foil during the last few minutes of reheating and broil briefly, watching carefully to avoid burning.
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes give the best texture and flavor, you can use canned if you’re in a pinch. Just drain them well and adjust cooking times since canned potatoes are already soft.
Is it necessary to stir every hour during cooking?
Yes, stirring every hour helps prevent the sweet potatoes from sticking to the crockpot’s bottom and ensures even cooking and flavor distribution.
Can I substitute marshmallows for a healthier option?
If you want to skip marshmallows, try topping the casserole with a crunchy pecan streusel instead. It won’t have the gooey sweetness but adds rich texture and flavor.
What size crockpot works best for this recipe?
A 6-quart crockpot is ideal for this recipe, giving enough room for stirring and proper heat circulation without overcrowding.
Can I make this recipe vegan?
To veganize it, swap butter for coconut oil or vegan margarine and use vegan marshmallows. The flavor will still be deliciously sweet and satisfying!
Final Thoughts
I genuinely love how this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe brings so much warmth and joy to the table with minimal effort. It’s a hassle-free way to delight friends and family with a dish that tastes like it took hours but really just bubbles away while you relax. Give it a try and watch it become your go-to comfort food and celebration favorite!
Print
Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours (high) or 6-8 hours (low)
- Total Time: 4 hours 20 minutes (high) or 6 hours 20 minutes to 8 hours 20 minutes (low)
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
A comforting Crockpot Sweet Potato Casserole featuring tender sweet potatoes cooked to perfection with a blend of brown sugar, cinnamon, and vanilla, topped with gooey mini marshmallows and crunchy pecans. This slow-cooked side dish is perfect for holiday dinners or cozy family meals.
Ingredients
Sweet Potato Mixture
- 1½ cups brown sugar
- 6 tablespoons unsalted butter (melted, ¾ stick)
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 4 pounds sweet potatoes (peeled and cut into 1-inch cubes)
Toppings
- 3 cups mini marshmallows (divided)
- 1 cup chopped pecans (divided)
Instructions
- Prepare Sweet Potato Base: In a crock pot, combine the brown sugar, melted butter, water, ground cinnamon, and pure vanilla extract. Stir well to blend all ingredients. Add the peeled and cubed sweet potatoes to the mixture and stir again to coat the potatoes evenly.
- Cook Sweet Potatoes: Cover the crock pot with its lid and cook on high for 3½ to 4 hours, or on low for 6 to 8 hours, until the sweet potatoes are tender when pierced with a fork. Stir the mixture every hour to prevent burning and ensure even cooking.
- Add Marshmallows and Pecans: Once the sweet potatoes are soft, stir in 2 cups of the mini marshmallows and ½ cup of the chopped pecans. Spread the remaining 1 cup of marshmallows and ½ cup of pecans evenly over the top of the casserole.
- Melt Toppings: Cover the crock pot again and let the marshmallows melt on high heat for another 10 to 15 minutes, allowing them to become golden and gooey.
- Cool and Serve: Remove the lid and let the casserole cool for about 20 minutes before serving to allow it to set slightly for easier serving.
Notes
- Be sure to stir every hour during cooking to avoid the sweet potatoes sticking or burning at the bottom.
- For a nuttier flavor, toast the pecans lightly before adding them to the casserole.
- This casserole can be prepared the day before; simply refrigerate after cooking and reheat in the crock pot before serving.
- For a vegan version, substitute butter with plant-based margarine and use vegan marshmallows.
- Use fresh sweet potatoes for best flavor; canned or frozen sweet potatoes will alter the texture.
