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Crockpot Sweet Potato Casserole with marshmallows and pecans

Crockpot Sweet Potato Casserole

A delightful and comforting casserole combining sweet potatoes, brown sugar, cinnamon, and marshmallows, perfect for family gatherings and festive occasions.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 4 pounds sweet potatoes, peeled and cut into 1-inch cubes Cut into uniformly sized cubes for even cooking
  • 1.5 cups brown sugar
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon Can add a pinch of nutmeg for extra flavor
  • 1 teaspoon pure vanilla extract
  • 3 cups mini marshmallows, divided
  • 1 cup chopped pecans, divided Can substitute with walnuts or crushed almonds if preferred

Method
 

Preparation
  1. In your crock pot, stir together the brown sugar, melted butter, water, cinnamon, and vanilla until well blended.
  2. Add the sweet potato cubes to the mixture, stirring gently to ensure they’re evenly coated.
Cooking
  1. Cover the crock pot with the lid and cook on high for 3.5 to 4 hours or low for 6 to 8 hours, stirring every hour to prevent burning. Make sure the sweet potatoes are tender before proceeding.
  2. Once cooked, mix in 2 cups of the mini marshmallows and 0.5 cup of the chopped pecans.
  3. Sprinkle the remaining pecans and marshmallows on top and cover again to let the marshmallows melt on high for another 10 to 15 minutes.
  4. After melting, uncover and allow the casserole to cool for about 20 minutes before serving.

Notes

You can store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Consider adding dried fruits like cranberries or golden raisins for additional sweetness and texture.