Slow Cooker Sweet Potato Casserole
A delightful blend of sweet potatoes, spices, and creamy texture, perfect as a side dish for family gatherings or holiday feasts.
Ingredients
Main Ingredients
- 4 large sweet potatoes, peeled and diced
- 1/2 cup brown sugar or coconut sugar Adjust based on desired sweetness
- 1/4 cup milk or a non-dairy alternative
- 1/4 cup melted butter or a plant-based spread
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup mini marshmallows (optional) Add during last 15 minutes for melting
- Chopped pecans or walnuts for topping (optional) Add in the last 10 minutes
Instructions
Preparation
- Peel and dice the sweet potatoes into evenly sized chunks.
- In a large mixing bowl, combine the diced sweet potatoes with brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir until well blended.
- Transfer the sweet potato mixture into a greased slow cooker, spreading it evenly.
Cooking
- Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours, checking for doneness by piercing the sweet potatoes with a fork.
- If using, sprinkle mini marshmallows on top during the last 15 minutes of cooking.
- For extra crunch, add chopped pecans or walnuts in the last 10 minutes of cooking.
Serving
- Let the casserole cool slightly before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.