Why I Love This Slow Cooker Sweet Potato Casserole
Once I realized I could make our favorite sweet potato casserole in a crockpot, I was sold. This is the way I make it every holiday now, and it couldn’t be easier or tastier.
Easy. This classic sweet potato casserole is a breeze to make in the Crockpot, and it will free up your oven for the rest of the meal. It’s a great alternative to oven-baked and so simple to prep. Sweet. The combination of sweet potatoes, brown sugar, cinnamon, vanilla, and mini marshmallows makes this casserole irresistible. Crunchy. Pecans add a nutty flavor and delightful crunch to this casserole.
Variations on Slow Cooked Sweet Potato Casserole
There are so many ways to jazz up this classic casserole. Try swapping the marshmallows for a pecan streusel topping by combining chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle this over the casserole during the last hour of cooking. You could also drizzle the casserole with a maple syrup glaze or add a pinch of nutmeg to the potatoes as they cook for even more holiday flavor. For a more savory casserole, add herbs like rosemary, thyme, and sage to the sweet potatoes and sprinkle them with grated cheddar or Parmesan cheese during the last hour of cooking.
How to Store and Reheat
Store leftover crockpot sweet potato casserole in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a 350°F oven until warmed through.
How to Freeze
Freeze sweet potato casserole in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This crockpot sweet potato casserole is great to serve as part of your Thanksgiving or holiday dinner. Try it with a festive main, like Roast Turkey, Smoked Turkey Breast, Prime Rib Roast, Pineapple Ham, or Honey Mustard Pork Tenderloin.
How to Make Crockpot Sweet Potato Casserole Step by Step
Make the Sauce: Stir 1½ cups of brown sugar, 6 tablespoons of unsalted butter, 2 tablespoons of water, 1 teaspoon of ground cinnamon, and 1 teaspoon of pure vanilla extract together in a crockpot. Cook the Potatoes: Add 4 pounds of peeled and cubed sweet potatoes and stir to combine once again. Cover with the lid and cook on high for 3 ½-4 hours or on low for 6-8 hours, or until the sweet potatoes are tender. Stir every hour to prevent burning. Add the Toppings: Stir in 2 cups of the marshmallows and ½ cup of the pecans, then sprinkle the top with the remaining ½ cup of pecans and 1 cup of marshmallows. Melt the Marshmallows: Cover once again and let the marshmallows melt on high for another 10-15 minutes. Uncover and let the sweet potatoes cool for about 20 minutes before serving.
More Sweet Potato Recipes We Love
Maple Roasted Sweet Potatoes Savory Mashed Sweet Potatoes Baked Sweet Potatoes Candied Sweet Potatoes
