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
Scale
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.
