Crockpot Sweet Potato Casserole

My Crockpot Sweet Potato Casserole is my idea of the perfect Thanksgiving side dish. With this recipe, you can let the slow cooker do the work while you free up oven space. I season it with traditional fall spices, add plenty of mini marshmallows, and finish it with toasted pecans for an irresistible crunchy topping.

Sweet potatoes are one of my favorite ingredients to cook with, especially around the holidays. I’ve made them every way you can imagine, from simple roasted sweet potatoes on a busy weeknight to the most delicious cheesy scalloped sweet potatoes for special gatherings. That last one is always a showstopper at the table, and my family looks forward to it every year.

I love Thanksgiving because cooking is totally my thing, but let’s be honest, the oven always runs out of space. That’s why I lean on my smaller appliances whenever I can. The best part is this recipe has such a short ingredient list, so I’m not stuck with a giant shopping trip or spending a ton of money. Even better, it only takes four simple steps to make, with five main ingredients, a few spices, and about 20 minutes of prep. After that, the crockpot takes over. And honestly, who wants to be stuck in the kitchen all day during the holidays? Definitely not me.

Why you will love this recipe

• It is not complicated, it is comforting: I love that it only takes sweet potatoes, butter, brown sugar, marshmallows, and pecans with a few warm spices. This is a simple casserole that tastes creamy, and homemade without hours of work.
• It is for anyone who wants to save oven space: During Thanksgiving dinner, the oven is always packed with turkey, pies, and other side dishes. The crockpot does the cooking here, so I can focus on family while the casserole slowly becomes tender and flavorful.
• It is for busy parents like me: With two kids and a long shopping list already on my plate, I appreciate that this dish only needs five main ingredients. It saves money too!
• It is both sweet and savory: The butter and brown sugar sweeten the creamy base, the spices add warmth, the marshmallows melt into a soft topping, and the toasted pecans give that perfect nutty crunch. It can be a side dish with dinner or a dessert after the meal, and everyone always craves a second serving.

What you will need

• Sweet potatoes: I usually pick up Beauregard sweet potatoes because they are easy to find and have that naturally sweet orange flesh.
• Melted unsalted butter: I go with unsalted butter because it keeps the dish creamy and sweet without being too salty. I melt it first so it mixes easily with the spices.
• Packed brown sugar: Light or dark brown sugar both work here. I like how the darker one gives a deeper, richer flavor, but I use whatever I have on hand as long as it’s packed tightly.
• Pure vanilla extract: I stick with real vanilla extract since it has a clean flavor and no weird aftertaste.
• Cinnamon: This warm spice is one of my favorites to use during the holidays.
• Ginger: It has a warm spice that perks up the sweet potatoes and keeps the casserole from being too heavy.
• Cloves: They have a strong, aromatic quality, so I only use a pinch, but it balances well with the other spices.
• Nutmeg: This one is subtle but really ties everything together. It has a nutty sweetness that blends right in with the cinnamon and cloves.
• Miniature marshmallows: I always use minis because they melt evenly into a soft gooey topping. You can use larger ones if that’s what you’ve got, but I love how the little ones melt down.
• Toasted pecan halves: I buy the halves and toast them at 350 degrees F for about five to seven minutes. It brings out a nutty crunch that finishes the casserole perfectly.

How to make

1. Mix up the sauce: I whisk the melted butter, brown sugar, and vanilla together in a medium bowl until everything is smooth and blended.

2. Add the spices: I stir in the cinnamon, ginger, cloves, and nutmeg until the sauce smells warm and fragrant.

3. Prepare the pot: I wash and peel the sweet potatoes, then chop them into one-inch pieces. I try to keep them the same size so they cook evenly, and then I place them right into the crockpot.

4. Cook: I stir the butter mixture into the potatoes until they are coated well. Then I cover the crockpot and cook for six hours on high or three hours on low until the sweet potatoes are tender.

5. Mash, garnish, and serve: Once the sweet potatoes are tender, I mash them with a potato masher, leaving some small lumps for texture. If I want them extra smooth, I use an immersion blender instead. Then I top the casserole with marshmallows and toasted pecan halves, cover it again, and let it cook for about 10 more minutes until the marshmallows are soft and melty before serving.

Expert tip

Finding the perfect sweet potato

When I shop for sweet potatoes, I usually go for the Beauregard since it is the sweetest and the one I can always find at the store. Sometimes I switch things up with jewels, which have a richer flavor but are not quite as sweet. I have also tried red garnets, which are soft with a savory taste and not very sweet at all, and Covingtons, which have a malty sweetness and a creamy texture that tastes wonderful when simply roasted. It is fun to try different varieties, but for this casserole, I always come back to the Beauregard.

More tips to consider:

• Yams are not the same as sweet potatoes, and most stores in the US sell sweet potatoes even if the sign says yams. Real yams are rough, dark brown, and huge, while sweet potatoes have smooth orange or red skin.
• I never use canned yams or sweet potatoes because they are already cooked and turn mushy in the crockpot. Fresh sweet potatoes always give the best texture.
• There is no need to soak the potatoes before cooking. If anything, soaking makes them too soft and watery.
• I always cut my sweet potatoes into even pieces so they cook at the same rate. This helps everything turn out tender and consistent.
• I watch the casserole closely toward the end of cooking because if it goes too long, it can turn watery. Stopping at the right time keeps it creamy instead of mushy.
• I like to use a crockpot liner so nothing sticks and cleanup is simple. It makes serving and washing dishes so much easier.

Recipe variations and add-ins:

• Nut swap fun: I sometimes swap the 1/2 cup of pecans for the same amount of walnuts, almonds, cashews, peanuts, or even hazelnuts. Each nut gives the casserole its own unique flavor.
• Nut free option: If I am cooking for someone with a nut allergy, I replace the pecans with 1/2 cup of sunflower seeds, chia seeds, or pepitas. They add crunch without the nuts.
• Tropical topping twist: I like to sprinkle 1/4 cup of sweetened or toasted coconut over the marshmallows. It gives the topping a fun tropical flavor.
• Quick caramel drizzle: Sometimes I drizzle my quick caramel sauce over the casserole instead of marshmallows. It only takes 10 minutes and three ingredients to make.
• Sweet maple swap: Instead of brown sugar, I sometimes use 1/3 cup of maple syrup. It sweetens the potatoes while keeping the flavor warm and natural.
• Crunchy streusel top: I skip the marshmallows and make a cinnamon streusel with 1/2 cup chopped pecans, a little butter, and brown sugar. It bakes into a crunchy topping that is just as delicious.

Serving suggestions

When I make my crockpot sweet potato casserole for Thanksgiving, it always ends up right next to my cranberry orange turkey breast on the table. I usually round out the meal with green bean casserole and cranberry stuffing, and the kids love when I sneak in a plate of sweet potato fritters with cranberry sauce. It is one of those spreads where everyone passes dishes around, and before I know it, the casserole dish is nearly empty.

For birthdays or smaller family gatherings, I sometimes serve this casserole with pumpkin pecan cheesecake or a crustless pumpkin pie for dessert. If it is a barbecue or summer party, I swap in my pumpkin pie smoothie since the kids think it is dessert in a cup. No matter the occasion, this recipe always makes its way into the plan and brings everyone together at the table.

How to store leftovers:

• Store: Once the sweet potatoes have cooled completely, I keep them in a shallow airtight container in the fridge. They stay fresh for up to five days this way.
• Freeze: If I plan to freeze the casserole, I skip the marshmallows and wrap the dish tightly with plastic wrap and foil. It can be frozen for up to three months, and I often leave it right in the casserole dish for convenience.
• Thaw: I place the casserole in the fridge the night before to thaw slowly. This way it reheats evenly and keeps the best texture.
• Reheat: I warm it up in the microwave if I need it fast, or in the oven if I want the topping nicely melted. I always add the marshmallows right before baking so they turn soft and golden on top.

Frequently asked questions

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