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The Ultimate Oven-Free Crockpot Sweet Potato Casserole with Dual Topping

Close-up of a bowl of bright orange crockpot sweet potato casserole topped with toasted marshmallows.
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Make this creamy, comforting sweet potato casserole right in your slow cooker to free up oven space during busy holidays. This recipe features a rich sweet potato base topped with both a buttery pecan crunch and sweet marshmallows.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/2 cup milk
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted, divided
  • 1 cup miniature marshmallows (for topping)
  • 1 cup chopped pecans (for topping)
  • 1/4 cup packed light brown sugar (for topping)

Instructions

  1. Place the sweet potato chunks into your slow cooker.
  2. Cook on LOW for 3 to 4 hours, or until the sweet potatoes are very tender when pierced with a fork.
  3. Drain any excess liquid from the slow cooker.
  4. Add the milk, 1/2 cup granulated sugar, 1/4 cup brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt to the cooked sweet potatoes.
  5. Add 1/4 cup of the melted butter.
  6. Mash the mixture directly in the slow cooker until it reaches your desired creamy consistency. You can use a potato masher or an electric hand mixer on low speed.
  7. In a separate small bowl, combine the chopped pecans, the remaining 1/4 cup brown sugar, and the remaining 1/4 cup melted butter. Stir until crumbly.
  8. Spread the sweet potato mixture evenly in the slow cooker.
  9. Sprinkle the pecan topping mixture evenly over the sweet potatoes.
  10. Cover the slow cooker and cook on LOW for 30 minutes more, or until the topping is warm.
  11. Remove the lid. Sprinkle the miniature marshmallows evenly over the top.
  12. Cover and cook on HIGH for 5 to 10 minutes, watching closely, until the marshmallows are puffed and lightly golden.
  13. Serve warm directly from the slow cooker to keep it hot.

Notes

  • You can use canned sweet potatoes or yams if you prefer to skip the initial cooking step. Drain them well before mashing.
  • To make this a make-ahead holiday side dish, prepare the sweet potato base and topping separately, store them refrigerated, and assemble/cook on the day of your event.
  • If you only want one topping, omit the other. For a pecan-only topping, increase the pecans to 1 1/2 cups. For a marshmallow-only topping, skip the pecan mixture entirely and just layer the marshmallows on top for the last 10 minutes of cooking.

Nutrition

Find it online: https://cookingbyjade.com/crockpot-sweet-potato-casserole/