Slow Cooker Sweet Potato Casserole
A comforting dish that combines sweet potatoes with creamy ingredients and a crunchy topping, perfect for holidays or gatherings.
Ingredients
Main Ingredients
- 4 large sweet potatoes, peeled and cubed Choose firm and blemish-free sweet potatoes for best results.
- 1/2 cup brown sugar Feel free to adjust sweetness based on potato flavor.
- 1/2 cup heavy cream Can be substituted with coconut milk or almond milk for a dairy-free version.
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon You can add a pinch of ginger or cloves for extra flavor.
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup mini marshmallows Do not skip these for added texture.
- 1 cup chopped pecans Can be substituted with crushed graham crackers or oats for a nut-free option.
Instructions
Preparation
- Start by peeling and cubing the sweet potatoes. Place them into the slow cooker.
- In a mixing bowl, combine brown sugar, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Stir until well combined.
- Pour the mixture over the sweet potatoes in the slow cooker.
Cooking
- Cover and cook on high for 4 hours or on low for 6 to 8 hours, until the sweet potatoes are tender.
- Once cooked, use a potato masher or fork to mash the sweet potatoes and mix the ingredients until smooth.
- Sprinkle mini marshmallows and chopped pecans on top.
- Cover again and cook on high for an additional 30 minutes, just until the marshmallows are puffy and lightly browned.
- Serve warm and enjoy!
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Notes
For a more polished presentation, transfer the casserole to a decorative serving dish and add a sprinkle of pecans on top. Drizzle with maple syrup or honey for enhanced flavor.