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Slow Cooker Sweet Potato Casserole Recipe

Make crock pot sweet potato casserole this Thanksgiving! Sweet potatoes are cooked with brown sugar and topped with marshmallows and pecans.

Prep Time
20 mins
Cook Time
7 hrs 20 mins
Total Time
8 hrs
Servings: 8
Calories: 443 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 pounds sweet potatoes or 64 ounces canned yams
  • ¾ cup brown sugar packed
  • ¼ cup unsalted butter melted
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups mini marshmallows
  • 1 cup pecans whole

Instructions

    Cup of Yum
  1. Spray the crock pot with cooking spray or use a slow cooker liner to make cleanup easier.
  2. Clean, peel, and cut the sweet potatoes and add them to the crockpot. Or drain the canned yams in a colander and add them to the crock pot.
  3. Melt the butter. Then mix it with the brown sugar, melted butter, spices, salt, and vanilla in a medium bowl.
  4. Pour the mixture into the crock pot and stir to combine. Then cover the slow cooker.
  5. Cook on low for 7-8 hours or on high for 3-4 hours or until sweet potatoes are tender.
  6. Remove the lid and mash sweet potatoes.
  7. Sprinkle the marshmallows over the top of the casserole and replace the lid. Continue cooking for 5-10 minutes to melt marshmallows.
  8. Sprinkle with pecans and serve right away.

Notes

  • This recipe was made in a 6-quart slow cooker.
  • Dice the potatoes into evenly sized-cubes, so they cook at the same rate.
  • Substitute 64 ounces of canned yams instead of fresh sweet potatoes. Make sure the yams don't have added sugar.
  • For a creamier texture, take the sweet potato mixture out of the slow cooker and use a stand mixer to mash it. Put it back in and complete the recipe.
  • For browned marshmallows, put the slow cooker insert in a 375-degree F oven for 5 minutes after adding the marshmallows. Verify the insert is oven safe first, and don't do this if you are using a crock pot liner!
  • Peel and cut the sweet potatoes the day before the holiday to save time. They will keep in the fridge for a day.
  • This recipe was made in a 6-quart slow cooker.
  • Dice the potatoes into evenly sized-cubes, so they cook at the same rate.
  • Substitute 64 ounces of canned yams instead of fresh sweet potatoes. Make sure the yams don't have added sugar.
  • For a creamier texture, take the sweet potato mixture out of the slow cooker and use a stand mixer to mash it. Put it back in and complete the recipe.
  • For browned marshmallows, put the slow cooker insert in a 375-degree F oven for 5 minutes after adding the marshmallows. Verify the insert is oven safe first, and don't do this if you are using a crock pot liner!
  • Peel and cut the sweet potatoes the day before the holiday to save time. They will keep in the fridge for a day.

Nutrition Information

Calories 443kcal (22%) Carbohydrates 76g (25%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 15mg (5%) Sodium 430mg (18%) Potassium 850mg (24%) Fiber 8g (32%) Sugar 35g (70%) Vitamin A 32362IU (647%) Vitamin C 6mg (7%) Calcium 102mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 443

% Daily Value*

Calories 443kcal 22%
Carbohydrates 76g 25%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.2g 10%
Cholesterol 15mg 5%
Sodium 430mg 18%
Potassium 850mg 18%
Fiber 8g 32%
Sugar 35g 70%
Vitamin A 32362IU 647%
Vitamin C 6mg 7%
Calcium 102mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.