Crockpot Sweet Potato Casserole Recipe
This Crockpot sweet potato casserole recipe is such a simple way to make everyone's favorite Thanksgiving side dish! Be sure to make extra as it will disappear quickly!
Servings: 6 people
Equipment
- Crockpot
Ingredients
- 1½ cups brown sugar
- 6 tablespoons unsalted butter melted (¾ stick)
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 4 pounds sweet potatoes peeled and cut into 1-inch cubes
- 3 cups mini marshmallows divided
- 1 cup chopped pecans divided
Instructions
- Stir the brown sugar, butter, water, cinnamon and vanilla together in a crock pot then add the sweet potatoes and stir to combine once again.1½ cups brown sugar, 6 tablespoons unsalted butter, 2 tablespoons water, 1 teaspoon ground cinnamon, 4 pounds sweet potatoes, 1 teaspoon pure vanilla extract
- 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.
- Stir in 2 cups of the marshmallows and ½ cup of the pecans then sprinkle the top with the remaining pecans and marshmallows.3 cups mini marshmallows, 1 cup chopped pecans
- 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.
Video
Notes
- Cut the sweet potatoes into evenly sized cubes so that they cook through evenly.
- Pecans are traditionally used, but walnuts work great too.
Nutrition
Calories: 777kcal | Carbohydrates: 138g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 302mg | Potassium: 1174mg | Fiber: 11g | Sugar: 81g | Vitamin A: 43262IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 3mg