Simple Slow Cooker Sweet Potato Casserole Recipe Frees Up Your Oven by Ann Marie G. Halstead
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I don’t know about you, but the thing that seems most overwhelming to me about hosting Thanksgiving dinner is the timing of everything. If you have two ovens, you have an advantage for sure. If you don’t, let your slow cooker help!
If sweet potato casserole is a staple of your Thanksgiving feast, you’ll love this recipe and the fact that it frees up your oven for another great Thanksgiving dish. If it’s not typically on your menu, you may consider adding it now. Apart from freeing up your oven, the great benefit of this slow cooker recipe is topping the sweet potatoes with mini marshmallows while they're still steaming hot from your slow cooker. Yum!
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours and 20 minutes
Servings: 12
Ingredients
- 3 pounds sweet potatoes, peeled and diced about 1/2 inch thick
- 2 tablespoons light brown sugar
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup mini marshmallows
- 1/2 cup toasted chopped pecans (optional)
Here’s how to make it:
- Place sweet potatoes, brown sugar, melted butter, vanilla, salt, pepper, nutmeg and cinnamon in the slow cooker. Stir. Cook on high for 3 hours.
- Transfer to a serving dish. Top with marshmallows and pecans, if desired. The hot sweet potatoes will partially melt the marshmallows.
Note: If desired, pop the finished casserole under the broiler to toast the marshmallows.
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