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Slow-Cooker Sweet Potato Casserole

Pillsbury Kitchens
Updated Sep 18, 2023
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This Slow-Cooker Sweet Potato Casserole is a delicious dinner-time problem solver, especially during holiday mealtime when stove and oven space is precious. The slow cooker simplifies the prep so you can focus on the big showstoppers like the turkey and pies. All you have to do is gather your ingredients and in a few simple steps, you'll be on your way to sweet potato perfection. And don't worry, our sweet potato casserole slow-cooker recipe still calls for one of the best parts of the classic version: the marshmallow topping.

More About This Recipe

  • Whether you bake sweet potatoes in the oven or cook them in the slow cooker like in this recipe, you probably have come to associate sweet potato casserole with Thanksgiving. And what makes it really special? The marshmallow topping, of course! Though nowadays it doesn’t seem too out of the ordinary to top a savory dish with fluffy marshmallows, take a step back and you’ll find yourself wondering: who came up with such an unlikely, delicious pairing? You may be surprised to find out that though candied sweet potatoes were being made in America in the 1800s, it wasn’t until the turn of the 20th century that it was suggested to top candied sweet potatoes with marshmallows. It’s been reported that the company Angelus Marshmallows promoted the first recipe to use marshmallows as a topping for sweet potato casserole as a way to sell their product, and it picked up steam from there. Now you’ll have a hard time finding a table in the United States that doesn’t serve this unique dish on Thanksgiving. First time making sweet potatoes? This slow-cooker version is foolproof, but if you have any questions or want to learn more before you get started, check out our easy-to-follow how-to guide.

Slow-Cooker Sweet Potato Casserole

  • Prep Time 20 min
  • Total 3 hr 50 min
  • Ingredients 8
  • Servings 14
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Ingredients

  • 3/4 cup packed brown sugar
  • 2 tablespoons butter
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 tablespoon water
  • 1 tablespoon vanilla
  • 3 1/2 lb sweet potatoes, peeled and diced into 1/2-inch cubes
  • 2 cups miniature marshmallows

Instructions

  • Step 
    1
    Spray oval 5-quart slow cooker with cooking spray.
  • Step 
    2
    In large microwavable bowl, mix brown sugar, butter, pumpkin pie spice, salt and water. Microwave uncovered on High 1 1/2 minutes, stirring once. Stir in vanilla. Add sweet potatoes; stir to coat thoroughly.
  • Step 
    3
    Pour mixture into slow cooker. Cover; cook on High heat setting 3 1/2 to 4 hours or until fork tender. Reduce to Warm heat setting until ready to serve.
  • Step 
    4
    Stir mixture; top with marshmallows, and cover 1 to 2 minutes or until marshmallows melt slightly.

Nutrition

190 Calories
2g Total Fat
2g Protein
41g Total Carbohydrate
20g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    During the holidays or when you've got company coming, using your slow cooker as an alternative oven works well. You can use it to actually cook, reheat or just keep food warm. Potatoes in particular are a good choice for the slow cooker because they tend to cool down quickly.
  • tip 2
    Be sure to spray the inside of the slow cooker crock with cooking spray — clean up time will be much faster.
  • tip 3
    If you like the toasty marshmallow look of the traditional casserole, just pour the cooked mixture into a greased or sprayed 13x9-inch ovenproof casserole, top with marshmallows and bake in a 350°F oven for 3 to 5 minutes or until marshmallows just begin to brown.
  • tip 4
    Want a mashed sweet potato casserole instead? Before topping with marshmallows, mash, crush or smash potatoes using a potato masher, or beat with an electric mixer on low speed until well blended. Do not overmix. Continue with the recipe as directed.
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