If you’re craving a comforting, sweet, and wonderfully nutty side dish that brings all the holiday vibes or makes any meal feel special, this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe is your new go-to. Imagine tender sweet potatoes cooked to perfection, infused with warm cinnamon and vanilla, then topped with gooey marshmallows and crunchy toasted pecans—all slow-cooked right in your crockpot for effortless, hands-off cooking. It’s rich in flavor, delightfully textured, and that perfect balance of sweet and savory that keeps everyone coming back for seconds.
Ingredients You’ll Need
This recipe keeps things simple, relying on a handful of pantry staples and fresh sweet potatoes to deliver a dish bursting with comforting flavors and delightful textures. Each ingredient plays an important role: from the deep sweetness of brown sugar to the nutty crunch of pecans, they all come together beautifully in this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe.
- Brown sugar: Adds a rich, caramel-like sweetness that beautifully complements the earthiness of sweet potatoes.
- Unsalted butter: Melted butter enriches the casserole, adding a creamy, luscious mouthfeel.
- Water: Helps to blend the flavors and keep the casserole moist as it cooks.
- Ground cinnamon: Introduces warm, spicy notes that perfectly highlight the natural sweetness of the potatoes.
- Pure vanilla extract: Adds a subtle, aromatic layer of flavor that deepens the overall taste.
- Sweet potatoes: Peeled and cubed, these are the soulful heart of the dish with a naturally sweet and tender texture.
- Mini marshmallows: Divided to allow for a marshmallowy layer inside and a melty, golden topping.
- Chopped pecans: Also divided, for a toasty crunch inside the casserole and a decorative, flavorful finish on top.
How to Make Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
Step 1: Combine Sweet Ingredients and Sweet Potatoes
Start by stirring together brown sugar, melted butter, water, cinnamon, and vanilla directly in your crockpot. This flavorful base is what transforms ordinary sweet potatoes into a dream come true. Add the peeled and cubed sweet potatoes and give everything a good stir so the cubes are well coated with that buttery, spiced mixture.
Step 2: Slow Cook Until Tender
Place the lid on your crockpot and cook on high for 3 ½ to 4 hours or low for 6 to 8 hours. The slow cooking is where the magic happens—the sweet potatoes become perfectly tender and soak up every bit of the fragrant, buttery sauce. Be sure to stir the mixture every hour to keep those potatoes from sticking and burning on the sides.
Step 3: Add Marshmallows and Pecans
Once the sweet potatoes are tender, stir in 2 cups of mini marshmallows along with half a cup of chopped pecans. This layer melts into the sweet potatoes to create gooey pockets of sweetness with crunchy bursts of nutty goodness.
Step 4: Top and Melt
Sprinkle the remaining marshmallows and pecans evenly over the top. Cover the crockpot again and cook on high for 10 to 15 minutes. This final step lets the toppings melt into a shiny, caramelized blanket of marshmallows dotted with toasted pecans—absolutely irresistible!
Step 5: Cool and Serve
Turn off the crockpot and let the casserole cool uncovered for about 20 minutes. This brief resting allows the sweet potato mixture to firm up slightly, making it easier to serve and even more delicious to enjoy.
How to Serve Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
Garnishes
For an extra pop of color and texture, sprinkle some fresh chopped parsley or a pinch of ground nutmeg right before serving. A drizzle of maple syrup can add extra depth of sweetness, and a few whole toasted pecans on top will bring a beautiful finishing touch that looks as good as it tastes.
Side Dishes
This Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe pairs wonderfully with savory mains like roasted turkey, glazed ham, or herb-crusted pork. It also balances out robust flavors in dishes like grilled sausages or Cajun-spiced chicken, providing a sweet and creamy counterpoint.
Creative Ways to Present
Serve this casserole in a rustic stoneware dish for a homestyle vibe. For holiday tables or special occasions, portion it out in individual ramekins and garnish with a single toasted pecan or a mini marshmallow on top. To impress guests, add a sprinkle of edible glitter or gold dust on your marshmallow topping for a dazzling finish.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe keep beautifully in an airtight container in the refrigerator for up to 4 days. Make sure to cool completely before sealing to maintain the right texture and flavors.
Freezing
You can freeze the casserole for up to 2 months. For best results, freeze before adding the marshmallows topping. When ready to enjoy, thaw overnight in the refrigerator and then add the marshmallows and pecans topping before reheating.
Reheating
Reheat leftovers in the microwave or oven until warmed through. To preserve that delightful marshmallow top, you can briefly broil the casserole for a minute or two in the oven for a fresh toasted finish. Just be sure to watch closely so nothing burns!
FAQs
Can I use frozen sweet potatoes for this recipe?
While fresh sweet potatoes are ideal for the best texture and flavor in this recipe, you can use frozen sweet potato cubes as a shortcut. Just adjust the cooking time slightly, as frozen potatoes may take a bit longer to become tender in the crockpot.
What can I substitute for pecans if I have a nut allergy?
If pecans aren’t an option, try toasted sunflower seeds or pumpkin seeds for a similar crunch and buttery flavor. Alternatively, omit the nuts entirely and add a sprinkle of crispy quinoa or granola for texture.
Can I make this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe vegan?
Absolutely! Swap out the butter for a plant-based margarine and use vegan marshmallows to keep it completely plant-based without sacrificing the gooey, sweet goodness.
Is there a way to make this recipe less sweet?
To reduce the sweetness, cut down on the brown sugar slightly and use fewer marshmallows. You can also add a pinch of salt to balance the flavors and brighten the dish.
How do I prevent the marshmallows from burning on top?
Cooking on high for just 10 to 15 minutes with the lid on will gently melt the marshmallows without burning them. Avoid leaving the top exposed under heat for too long and stir periodically if you notice uneven melting.
Final Thoughts
Trust me when I say this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe is pure comfort food magic. It’s so easy to make, beautifully layered with flavor and texture, and guaranteed to impress at your next family dinner or holiday gathering. Give it a try and prepare yourself for smiles all around the table—this one’s a keeper!
Print
Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours (high) or 6-8 hours (low)
- Total Time: 4 hours 20 minutes (high) or 6 hours 20 minutes to 8 hours 20 minutes (low)
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and delicious Crockpot Sweet Potato Casserole made with tender sweet potatoes, brown sugar, butter, cinnamon, and vanilla, topped with gooey marshmallows and crunchy pecans. Perfect for holiday gatherings or a cozy family meal.
Ingredients
Sweet Potato Mixture
- 1½ cups brown sugar
- 6 tablespoons unsalted butter, melted (¾ stick)
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 4 pounds sweet potatoes, peeled and cut into 1-inch cubes
Toppings
- 3 cups mini marshmallows, divided
- 1 cup chopped pecans, divided
Instructions
- Combine Ingredients: In a crock pot, stir together the brown sugar, melted butter, water, ground cinnamon, and pure vanilla extract. Add the peeled and cubed sweet potatoes to the mixture and stir well to combine.
- Cook Sweet Potatoes: Cover the crock pot with the lid and cook on high for 3½ to 4 hours or on low for 6 to 8 hours, until the sweet potatoes are tender. Stir every hour to prevent burning and ensure even cooking.
- Add Marshmallows and Pecans: Stir in 2 cups of the mini marshmallows and ½ cup of the chopped pecans into the cooked sweet potatoes. Then, sprinkle the remaining marshmallows and pecans evenly over the top of the casserole.
- Melt Top Marshmallows: Cover the crock pot again and cook on high for an additional 10 to 15 minutes, allowing the marshmallows on top to melt and become golden.
- Cool and Serve: Uncover the casserole and let it cool for about 20 minutes before serving. This allows it to set slightly for easier serving and enhanced flavors.
Notes
- Stirring every hour is important to prevent burning on the bottom of the crock pot.
- For a nuttier taste, toast the pecans lightly before adding them.
- If you prefer a less sweet casserole, reduce the amount of brown sugar slightly.
- This dish can be prepared a day ahead and reheated in the crock pot on low for about an hour before serving.
- Use sweet potatoes with orange flesh for a classic flavor, or try purple sweet potatoes for a colorful twist.
