Here at Delish, sweet potato casserole is an absolute must on our Thanksgiving menu. We'll also take any chance we get to free up some oven space on the busy day, so if you're feeling the stress, take some of the work off your plate by using the Crockpot to make this classic Thanksgiving side. This slow-cooker version is every bit as delicious as the one you make in the oven, with way less work required. Just throw it all together, let it sit, and like magic you'll have a sweet, melty casserole to complete your Thanksgiving spread—minimal work (and dishes!) required.
How to make Crockpot sweet potato casserole:
— The best brown sugar to use. We prefer dark brown sugar, but light brown sugar will work too. In a pinch, you can use granulated sugar, but you'll miss out on the toasty, caramel-y flavor that brown sugar lends.
— Double the recipe. If you're serving a big crowd, feel free to double this casserole! Simply cook on low, and check back after 6 hours.
— Make it smooth. This recipe results in a slightly chunkier sweet potato casserole, which we love. If you prefer a smoother consistency, use a potato masher to get your desired texture. Before you add your toppings, use a potato masher or potato ricer to get your sweet potatoes as smooth as you like. If you like them super-smooth, transfer the mixture to a food processor or blender and give them a blitz. Then transfer the potatoes back into your slow-cooker and assemble the topping.
Serving Crockpot sweet potato casserole:
If you'd prefer to serve your casserole in another container, simply transfer your potatoes to an oven safe dish before making the topping. Preheat your broiler to high, top the potatoes with marshmallows and pecans, then let the whole thing get toasty in the oven. This should only take a minute or two, so keep a close eye—every broiler is different.
Storage.
If you have any leftovers, put them in an airtight container in the fridge and store for 3-5 days.
Made this? Let us know how it went in the comment section below!
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- Yields:
- 8 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 4 hrs 25 mins
- Cal/Serv:
- 563
Ingredients
Cooking spray
- 4 lb.
sweet potatoes, peeled and finely diced
- 4 tbsp.
melted butter
- 2 c.
packed brown sugar
- 1/4 c.
water
- 1 tsp.
ground cinnamon
- 1/2 tsp.
pure vanilla extract
- 1/4 tsp.
ground nutmeg (optional)
Pinch kosher salt
- 1 1/2 c.
mini marshmallows
- 1/2 c.
whole pecans
Directions
- Step 1Grease slow cooker bowl with cooking spray and add sweet potatoes.
- Step 2 In a medium bowl, combine butter, sugar, water, cinnamon, vanilla, nutmeg if using, and a pinch of salt. Whisk to combine. Pour over sweet potatoes and toss until they are fully coated. Cook on high for 4 hours, stirring every hour.
- Step 3Remove lid and top with marshmallows and pecans. Cover and cook on high about 10 minutes more or until marshmallows are melted.
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