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Slow Cooker Sweet Potato Casserole Recipe
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Slow Cooker Sweet Potato Casserole

Course Side Dish
Cuisine American
Keyword slow-coooked-sweet-potato-casserole
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 16 servings
Calories 264kcal
Author Melissa Sperka

Ingredients

  • 4 lb raw sweet potatoes peeled and cut into ½-inch cubes
  • 1 cup light brown sugar
  • 4 Tbsp butter melted
  • ¼ cup fresh orange juice
  • 1 Tbsp pumpkin pie spice
  • ½ tsp salt
  • ½ cup heavy cream
  • 1 tsp pure vanilla extract
  • 2 ½ cups mini marshmallows divided
  • 1 cup candied cinnamon sugar pecans roughly chopped

Instructions

  • Spray the slow cooker insert with cooking spray.
  • Place the cubed sweet potatoes in a large mixing bowl. Add the brown sugar, meltd butter, orange juice, pumpkin pie spice and salt.
  • Mix until coated then pour into the slow cooker.
  • Cover and cook on high for 3 ½-4 hours or until fork tender.
  • Uncover, add the cream and vanilla. Mash using a potato masher. Mix well.
  • Stir 1 cup mini marshmallows into the mashed sweet potatoes.Sprinkle the top with chopped pecans and the remaining marshmallows.
  • Cover and cook on low for 10 minutes just until the marshmallows are softened and slightly melted.
  • Keep warm until serving.

Notes

May substitute toasted pecans for candied pecans, if desired.
To toast pecans, spread on a baking sheet. Place into a preheated 350°F oven for 6-8 minutes, then cool.

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 201mg | Potassium: 437mg | Fiber: 3g | Sugar: 26g | Vitamin A: 16293IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg