Slow Cooker Sweet Potato Casserole

This Slow Cooker Sweet Potato Casserole is pure Southern comfort! Sweet potatoes, brown sugar, butter, marshmallows, and candied pecans come together for an easy, ooey-gooey holiday side everyone will love.

Course Side Dish

Cuisine American, Southern

Keyword slow-coooked-sweet-potato-casserole, sweet-potato-casserole-recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 264kcal

Author Melissa Sperka

Ingredients

4 lb raw sweet potatoes peeled and cut into 1/2-inch cubes
1 cup light brown sugar
4 Tbsp butter melted
1/4 cup fresh orange juice
1 Tbsp pumpkin pie spice
1/2 tsp salt
1/2 cup heavy cream
1 tsp pure vanilla extract
2 1/2 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, melted butter, orange juice, pumpkin pie spice and salt.
Mix until coated then pour into the slow cooker.
Cover and cook on high for 3 1/2-4 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 potato mixture. 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.
You can substitute 1 cup of pecans in place of candied pecans, if desired.
How To Toast Pecans: Spread pecans in a single layer on a baking sheet. Place into a preheated 350°F oven and roast for 6-8 minutes until fragrant and lightly golden brown, then cool.

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