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 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