Crockpot Sweet Potato Casserole
This Crockpot Sweet Potato Casserole is the easiest holiday side dish recipe that will be the hit of the whole meal. It's a great recipe for beginner cooks and is also easy to prep in advance, keeping entertaining stress-free.
Servings: 12 servings
Calories: 264kcal
Ingredients
- 1/2 cup maple syrup
- 1/2 cup packed brown sugar
- 1/2 cup salted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large sweet potatoes peeled and sliced (about 4 pounds)
- 2 cups mini marshmallows
Instructions
- Grease the inside of a 6 quart or larger crockpot with butter or nonstick spray.
- In a microwave safe bowl, combine maple syrup, brown sugar, and butter. Cook in the microwave in 30 second intervals until the mixture has melted and sugar has dissolved.
- Stir vanilla extract, ground cinnamon, ground nutmeg, and salt to the mixture .
- Place the sliced sweet potatoes in the slow cooker. Pour the melted mixture evenly over the top.
- Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring every 30 minutes, until the sweet potatoes are fork tender.
- Add marshmallows to the top of the sweet potatoes. Optional, brûlée the tops of the marshmallows with a mini blow torch.
- Scoop and serve hot.
Video
Notes
Storage:
Store any leftover slow cooker candied sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat in a 350ºF oven or in the microwave for a couple of minutes until warmed through.
You can freeze the leftovers for up to 2 months as well, just thaw them in the fridge overnight and reheat according to the instructions above.
Tips:
Expert Tips
- Be sure to dissolve the sugar into the butter in the microwave before adding into the slow cooker. This is essential for allowing the sugar to evenly sweeten the potatoes as they cook for many hours.
- Slice the sweet potatoes into even thicknesses so they cook at the same rate. If some potatoes are thickly sliced and some are thin, you chance not having your potatoes fully tender when you you are ready to serve.
- Make sure you stir every 30 minutes while cooking. This guarantees that the potatoes cook evenly and also let's you see if they are tender or not.
- Add the marshmallows at the end of cooking. Stirring some into the potatoes also helps to sweeten them and gives the potatoes that creamy texture.
- Toast without a torch. If you don’t have a mini torch, add the potatoes to an oven safe dish, top with marshmallows, and broil in the oven. Watch it closely.
- Make ahead. You can pre-slice the sweet potatoes and store them in water in the fridge for up to 24 hours. Drain and pat dry before cooking.
- Add crunch. Finish with toasted pecans, walnuts, or even candied nuts for texture.
Nutrition
Calories: 264kcal | Carbohydrates: 48g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 182mg | Potassium: 428mg | Fiber: 3g | Sugar: 27g | Vitamin A: 16315IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
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