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Crock Pot Sweet Potato Casserole

Crock pot sweet potato casserole cooks low and slow until the sweet potatoes are fork-tender, then gets mashed with butter, brown sugar, milk, and vanilla. Chopped pecans and puffed mini marshmallows make a sweet, creamy side dish with a toasted-style topping.
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Prep Time 15 minutes
Cook Time 7 hours 20 minutes
Resting time 10 minutes
Total Time 7 hours 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 333
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 1 nonstick cooking spray for coating
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.25 cup water
  • 4 tbsp unsalted butter cut into pieces
  • 0.33 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
For the topping
  • 0.5 cup pecans chopped
  • 2 cup marshmallows mini

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the filling
  1. Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Add the sweet potatoes, water, butter, brown sugar, cinnamon, and salt to the slow cooker.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the sweet potatoes are fork-tender.
Mash the filling
  1. Mash the sweet potatoes in the slow cooker.
  2. Stir in the milk and vanilla until creamy.
Add the topping
  1. Sprinkle the pecans over the sweet potatoes.
  2. Top with the marshmallows.
  3. Cover and cook on HIGH for 15 to 20 minutes, until the marshmallows are puffed and melted.
  4. Turn off the slow cooker and let the casserole stand uncovered for 10 minutes before serving.

Notes

For the creamiest filling, mash the sweet potatoes thoroughly before stirring in the milk and vanilla. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 2 months. For a dairy-free option, use plant-based butter and unsweetened plant milk.