I absolutely love how this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe turns out every single time! The slow cooker does all the magic, softening the sweet potatoes until they’re perfectly tender and soaking in that rich butter and brown sugar blend. And of course, the gooey marshmallows and crunchy pecans on top? They bring a delightful sweet and nutty contrast that makes this dish an instant family favorite during holiday dinners or cozy autumn nights.
When I first tried making sweet potato casserole in a crockpot, I was a bit skeptical—would it get that perfect texture? Spoiler: it definitely does. You’ll find that this recipe frees you from oven babysitting and fills your kitchen with comforting aromas while the slow cooker quietly does its thing. If you’re looking for a hands-off, utterly delicious side that impresses without fuss, this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe is exactly what you need.
Why You’ll Love This Recipe
- Hands-Off Cooking: Let your crockpot do all the hard work, freeing up your time for other holiday prep or relaxing moments.
- Perfect Texture Every Time: Slow cooking sweet potatoes results in a soft, creamy base that mixes beautifully with the sweet topping.
- Classic Flavor Combo: Brown sugar, cinnamon, and vanilla balance the natural sweetness, while pecans add crunch and marshmallows bring nostalgia.
- Great for Any Occasion: Whether it’s Thanksgiving, a potluck, or a cozy family dinner, this casserole feels like a warm hug on a plate.
Ingredients You’ll Need
All the ingredients in this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe work together to create a balanced dish that’s both sweet and comforting. Picking fresh sweet potatoes and quality pecans makes a noticeable difference in flavor.
- Cooking spray: Use it to prevent sticking, so cleanup is easy and your casserole stays intact.
- Sweet potatoes: Medium cubes cook evenly; I prefer firm, fresh sweet potatoes for a creamy texture.
- Butter: Melted butter infuses richness and helps everything blend beautifully.
- Brown sugar: Packed tightly to maximize that warm, molasses sweetness without overpowering.
- Ground cinnamon: Adds cozy spice, essential for that classic sweet potato casserole flavor.
- Vanilla extract: Just a splash deepens the overall sweetness and aroma.
- Ground nutmeg (optional): A pinch gives a subtle warmth, but it’s totally optional if you’re not a fan.
- Kosher salt: Balances sweetness and enhances the other flavors.
- Mini marshmallows: The star topping that melts into a bubbly, golden crown of sweetness.
- Whole pecans: Toast them lightly if you want to boost their crunch and flavor before topping.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love tweaking this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe depending on the season or crowd. Feel free to switch up the toppings or the spice levels to make it your own—it’s very forgiving and always delicious.
- Nut-Free Variation: Substitute pecans with shredded coconut or toasted oats for texture if anyone has nut allergies.
- Spice It Up: Add a pinch of ground ginger or cloves for a deeper festive flavor—my family really enjoys this twist around the holidays.
- Less Sweet: Cut back on brown sugar and marshmallows slightly if you prefer a more subtle sweetness without losing the cozy feel.
- Vegan Version: Use dairy-free butter and skip marshmallows or find vegan marshmallows so everyone can enjoy it.
How to Make Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
Step 1: Prep Your Crockpot and Sweet Potatoes
Start by spraying your slow cooker bowl with cooking spray—this little step makes cleanup so much easier later on! Then, peel and chop 4 pounds of sweet potatoes into medium-sized cubes. I find medium cubes cook more evenly in the crockpot, avoiding any mushy or undercooked pieces.
Step 2: Mix the Sweet Potato Coating
In a separate bowl, whisk together 4 tablespoons melted butter, 2 cups packed brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, a pinch of kosher salt, and if you like, 1/4 teaspoon ground nutmeg. This combo is what makes the sweet potatoes sing! Pour this mixture over the sweet potatoes and toss well until every cube is coated beautifully. Don’t rush this step—coating fully makes a big difference in flavor.
Step 3: Cook, Stir, and Finish Strong
Set your crockpot on high and cook for 4 hours. I recommend giving it a good stir every hour so all the sweet potatoes soften evenly and soak up the flavors. After 4 hours, remove the lid and sprinkle 1 1/2 cups mini marshmallows and 1/2 cup whole pecans evenly on top. Cover it back up and cook on high for about 10 more minutes or until the marshmallows are melted and golden. Watching those marshmallows puff and gently toast is such a treat!
Pro Tips for Making Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
- Even Cubes Matter: Cutting sweet potatoes into similar-sized cubes ensures they cook evenly and prevents some pieces from turning into mush while others stay firm.
- Stir Gently but Often: Every hour stirring helps redistribute the coating and prevents sticking on the bottom, which I learned the hard way the first time I skipped it.
- Toast Pecans First: Try giving the pecans a quick toast in a dry skillet if you want extra crunch and deeper flavor—it really makes a difference!
- Don’t Overcook the Marshmallows: Keep a close eye during the final melt step to prevent marshmallows from burning or hardening; they should be melty and gooey, not crispy.
How to Serve Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
Garnishes
I usually keep the garnishes simple since the marshmallows and pecans shine on their own. If I want to add a fresh touch, I sprinkle a little chopped fresh parsley or thyme for subtle color contrast and earthiness that balances the sweetness. Sometimes, a drizzle of warm maple syrup on top amplifies the cozy autumn vibe.
Side Dishes
This casserole pairs perfectly with roasted turkey or ham, making it a go-to side for holiday feasts. For a casual meal, I like to add green beans almondine or a crisp Brussels sprouts salad to bring some freshness and crunch to the table alongside the creamy sweet potatoes.
Creative Ways to Present
If I’m hosting a crowd, I’ll serve this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe in individual ramekins topped with a single pecan halves and a mini marshmallow for a charming presentation. Another fun idea is layering the casserole in glass baking dishes so the gorgeous texture and layers show through—it always gets compliments!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator and usually have them for up to 3-4 days. The flavors deepen overnight, and I love scooping out some for a quick side at lunch—it reheats well in the microwave or oven without losing that creamy texture.
Freezing
While I haven’t frozen the fully topped casserole because marshmallows don’t freeze well, I do freeze the base sweet potato mixture in portioned containers. When ready to use, thaw overnight and then add fresh marshmallows and pecans before reheating—this keeps your topping fresh and delicious.
Reheating
To warm leftovers, I prefer reheating in the oven at 350°F for about 15-20 minutes covered with foil to avoid drying out, then uncover for a few minutes to revive marshmallow softness. The microwave works too but can sometimes make the marshmallows a little chewy if overheated.
FAQs
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Can I make this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe ahead of time?
Absolutely! You can prepare the sweet potato base a day in advance and refrigerate it. Then, simply add the marshmallows and pecans before the final cooking step in the crockpot. This helps reduce stress on the day you plan to serve it.
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What type of sweet potatoes should I use?
Look for firm, medium to large sweet potatoes with smooth skin. I find that organic or locally sourced sweet potatoes taste fresher and have a naturally sweet flavor that shines in this recipe.
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Can I use regular-sized marshmallows instead of mini ones?
You can, but mini marshmallows melt more evenly and create that classic, pillowy topping. If you only have large marshmallows, chop them into smaller pieces for better coverage and melting.
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Is it necessary to stir the casserole during cooking?
Yes! Stirring every hour helps everything cook evenly and prevents sticking, which enhances texture and flavor. Skip this step, and you might end up with uneven cooking or burned spots at the bottom.
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How do I avoid burnt marshmallows on top?
Keep a close eye during the final 10 minutes of cooking with the lid on and remove the casserole as soon as marshmallows melt and turn golden. The residual heat will keep them soft without burning.
Final Thoughts
This Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe holds a little special place in my heart—it’s one of those dishes that brings warmth, sweetness, and a touch of nostalgia around the table. I really encourage you to give it a try, especially if you want a no-fuss side that feels like a homemade hug. Whether it becomes your holiday staple or a cozy weeknight treat, I promise you’ll love the flavors and ease of this delightful crockpot casserole.
PrintCrockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
This Crockpot Sweet Potato Casserole is a comforting and easy-to-make side dish perfect for holiday dinners or cozy family meals. Tender sweet potatoes are cooked slowly and infused with a rich blend of butter, brown sugar, cinnamon, vanilla, and a hint of nutmeg, then topped with melted marshmallows and crunchy pecans for the perfect balance of sweet and nutty flavors.
- Prep Time: 25 mins
- Cook Time: 4 hrs 10 mins
- Total Time: 4 hrs 35 mins
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- Cooking spray
- 4 lb. sweet potatoes, peeled and chopped into medium cubes
- 4 Tbsp. melted butter
- 2 cups packed brown sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. ground nutmeg (optional)
- Pinch kosher salt
Topping
- 1 1/2 cups mini marshmallows
- 1/2 cup whole pecans
Instructions
- Prepare the Crockpot: Grease the slow cooker bowl thoroughly with cooking spray to prevent sticking and add the peeled and chopped sweet potatoes evenly into the bowl.
- Mix and Coat: In a medium bowl, whisk together the melted butter, brown sugar, ground cinnamon, pure vanilla extract, ground nutmeg if using, and a pinch of kosher salt until fully combined. Pour this mixture over the sweet potatoes and toss gently until the sweet potatoes are completely coated with the flavorful mixture.
- Cook the Sweet Potatoes: Cover the slow cooker and cook on high heat for 4 hours. Stir the mixture every hour to ensure even cooking and coating of the sweet potatoes with the buttery sugar flavor.
- Add Toppings and Finish Cooking: Remove the lid from the slow cooker. Evenly sprinkle the mini marshmallows and whole pecans over the cooked sweet potato mixture. Cover again and cook on high for an additional 10 minutes or until the marshmallows have melted and become slightly golden.
- Serve Warm: Once the marshmallows are melted and the pecans toasted, your sweet potato casserole is ready to be served. Enjoy as a delicious and festive side dish.
Notes
- For a nuttier flavor, you can toast the pecans lightly before adding them as topping.
- If you prefer less sweetness, reduce the brown sugar to 1 1/2 cups.
- Stirring every hour during cooking prevents the sweet potatoes from sticking and ensures even flavor distribution.
- Using mini marshmallows helps them melt evenly and blend well with the casserole.
- This dish can be prepared a day ahead; refrigerate after cooking and reheat in the slow cooker before serving.
