Crockpot Sweet Potato Casserole

I always get a little excited when the holidays roll around because it’s the perfect excuse to break out the sweet potato casserole. But let’s be real—between cooking the turkey, roasting veggies, and keeping everything warm, the kitchen can get chaotic. That’s where this Crockpot Sweet Potato Casserole comes in. It’s like having a little holiday helper that makes one of the most beloved Thanksgiving sides completely hands-off.

This Slow Cooker Sweet Potato Casserole is the ultimate blend of creamy, buttery sweet potatoes topped with golden, gooey marshmallows. It’s comforting, a little indulgent, and the kind of dish that always has people asking for seconds. Personally, I love how it frees up oven space, so you don’t have to stress over timing multiple dishes.

If you’re assembling a menu of easy Thanksgiving Side Dishes, this one deserves a top spot. It’s perfect for those who want to impress with flavor but don’t want to be tied to the stove for hours. And for anyone who loves Thanksgiving Sweet Potato Casserole the classic way, this version hits all the nostalgic notes with a modern, convenient twist.

What I especially enjoy about this recipe is how adaptable it is. You can make Crockpot Sweet Potatoes With Marshmallow ahead of time, and it still tastes fresh and cozy when it’s time to serve. Whether your family likes a little extra cinnamon or a touch of brown sugar, you can customize it to suit your table. Honestly, it’s the kind of dish that will become a holiday tradition before you know it.

Ingredient List

For the Sweet Potatoes:

• 4 cups peeled and diced sweet potatoes (about 4 medium)
• 1/2 cup unsalted butter, melted
• 1/3 cup brown sugar, packed
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

For the Topping:

• 1 1/2 cups mini marshmallows
• 1/2 cup chopped pecans (optional, for crunch)
• 2 tbsp brown sugar (for extra caramelized sweetness)

Ingredient Notes

• Sweet Potatoes: I always use organic sweet potatoes if I can find them—it adds such a rich, natural sweetness that canned just can’t match.
• Butter: Don’t skip the butter! It makes the casserole creamy and gives that indulgent, melt-in-your-mouth texture everyone loves.
• Brown Sugar: I like to use dark brown sugar—it brings a deeper, molasses-y flavor that makes this Thanksgiving Sweet Potato Casserole feel extra cozy.
• Marshmallows: Mini marshmallows work best for a more even, gooey topping. Jumbo ones can get a little too melty and heavy in the slow cooker.
• Pecans: Totally optional, but they give a nice crunch. Toast them lightly beforehand for a little nutty boost—it makes a huge difference.

Kitchen Equipment Needed

• Crockpot / Slow Cooker – The heart of this recipe; I love my 6-quart Crock-Pot for even cooking.
• Mixing Bowl – For combining sweet potatoes and seasonings easily.
• Measuring Cups & Spoons – Precision is key for the perfect balance of sweet and spice.
• Wooden Spoon or Silicone Spatula – For stirring without scratching your slow cooker.
• Knife & Cutting Board – For peeling and dicing sweet potatoes quickly.
• Optional: Small Skillet – If you want to lightly toast pecans before topping.

Instructions

1. Prepare the Sweet Potatoes

• Peel the sweet potatoes and cut them into roughly 1-inch cubes.
• Place the diced sweet potatoes in a large mixing bowl.
• Add melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
• Pro Tip: Stir well until every cube is coated—this ensures each bite is flavorful and creamy.

2. Transfer to the Crockpot

• Lightly grease the crockpot insert with butter or non-stick spray to prevent sticking.
• Pour the sweet potato mixture into the slow cooker and spread it evenly.
• Cover with the lid.
• Pro Tip: Make sure the sweet potatoes are in a single layer as much as possible; this helps them cook evenly and prevents any mushy spots.

3. Cook the Sweet Potatoes

• Set your slow cooker on LOW for 3–4 hours, or until sweet potatoes are fork-tender.
• Stir once halfway through cooking to distribute heat evenly.
• Pro Tip: Avoid lifting the lid too often—slow cookers hold heat, and frequent lid lifts can increase cooking time.

4. Add the Topping

• Once the sweet potatoes are tender, sprinkle mini marshmallows evenly over the top.
• If using, scatter chopped pecans and a little extra brown sugar over the marshmallows.
• Cover again and cook on LOW for another 15–20 minutes, or until marshmallows are puffed and lightly golden.
• Pro Tip: Keep a close eye during this last step—the marshmallows can go from perfectly golden to overly browned quickly.

5. Serve and Enjoy

• Carefully scoop out servings onto plates or a serving dish.
• Let it sit for 5 minutes before serving—this helps the casserole set slightly and makes it easier to serve.
• Pro Tip: For extra flair, drizzle a tiny bit of melted butter over the top before serving—it adds shine and richness.

Tips and Tricks for Success

• Use medium-sized sweet potatoes for even cooking—they cook more consistently in the slow cooker.
• Cut sweet potatoes into similar-sized cubes so they cook at the same rate.
• Low and slow is the key; resist the temptation to cook on high—it can make the sweet potatoes mushy.
• Lightly grease the crockpot to prevent sticking and make cleanup easier.
• Keep an eye on the marshmallows at the end—they brown quickly, so don’t walk away.
• Stir halfway through cooking to ensure every piece is coated in buttery sweetness.

Ingredient Substitutions and Variations

• Butter substitute: Use coconut oil or vegan butter for a dairy-free version.
• Milk substitute: Almond milk or oat milk works beautifully without compromising creaminess.
• Sweetener variations: Swap brown sugar for maple syrup or honey for a natural, warm sweetness.
• Nut topping: Swap pecans for walnuts or skip nuts entirely for a nut-free casserole.
• Marshmallow swap: Mini marshmallows can be replaced with a marshmallow fluff swirl for a fun twist.
• Spice variations: Add a pinch of ginger or allspice for extra depth in flavor.

Serving Suggestions

• I love serving this Crock Pot Sweet Potato Casserole alongside roast turkey and gravy—it’s the perfect balance of sweet and savory for Thanksgiving.
• Pair it with garlic-roasted green beans or Brussels sprouts; the crisp veggies complement the creamy sweet potatoes beautifully.
• Serve with a side of cranberry sauce—the tartness cuts through the richness and adds a festive pop of flavor.
• For a cozy weeknight twist, I sometimes enjoy it with baked chicken or pork chops—it’s like having a little holiday meal anytime!
• Sprinkle extra toasted pecans on top right before serving for added crunch and presentation flair.

Storage and Reheating Instructions

• To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• To freeze: Place cooled casserole in a freezer-safe dish, cover tightly, and freeze for up to 2 months.
• To reheat: Warm in the microwave or oven at 350°F until heated through, about 15–20 minutes.
• Pro tip: Add a few extra marshmallows on top before reheating to refresh the gooey topping.
• Avoid overcooking: Reheat slowly to prevent the sweet potatoes from becoming mushy.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! You can prep the sweet potato mixture a day in advance and store it in the fridge. Add the marshmallows and nuts right before cooking for the best results.

Can I use canned sweet potatoes instead of fresh?

Yes, but fresh sweet potatoes give a creamier texture and richer flavor. If using canned, drain well and reduce the milk slightly to avoid excess liquid.

Can I cook this on high instead of low?

You can, but I recommend cooking on low. High heat can make the sweet potatoes mushy and unevenly cooked.

Can I skip the marshmallows?

Definitely! You can top with a simple pecan crumble or leave it plain—the casserole is still delicious and creamy.

How long does this casserole keep?

Stored in the fridge, leftovers last about 4 days. For longer storage, freeze for up to 2 months and reheat gently.

Can I double the recipe for a bigger crowd?

Yes! Just make sure your slow cooker is large enough (at least 6–7 quarts) and increase cooking time slightly to ensure the sweet potatoes are tender.

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Did you try this recipe? Let me know in the comments how it turned out! I love hearing about your twists and personal touches on this classic Crock Pot Sweet Potato Casserole.