If you’re on the hunt for a cozy, fuss-free dessert or side dish that feels like a warm hug, the Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe is your new best friend. This dish combines the natural sweetness of tender sweet potatoes with the irresistible gooeyness of melted marshmallows and the satisfying crunch of toasted pecans, all cooked effortlessly in your slow cooker. Perfect for holidays, family dinners, or whenever you want a comforting treat without standing over the stove, it’s a guaranteed crowd-pleaser that fills your kitchen with that nostalgic aroma everyone adores.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role, balancing flavors, textures, and that beautiful, inviting color. They’re simple pantry staples, yet when brought together, create pure magic in your crockpot.
- Brown sugar: Adds deep, caramel-like sweetness that enhances the natural sugars in the sweet potatoes.
- Unsalted butter (melted): Gives richness and helps blend all the flavors smoothly.
- Water: Keeps the sweet potatoes moist during the slow cooking process.
- Ground cinnamon: Introduces warm spice notes that complement the sweetness perfectly.
- Pure vanilla extract: A splash of vanilla brightens and rounds out the flavor profile beautifully.
- Sweet potatoes (peeled and cut into 1-inch cubes): The heart of the dish, providing natural sweetness and creamy texture.
- Mini marshmallows: Half go inside for that melty softness, while the rest crown the dish with a golden, toasted top.
- Chopped pecans: Mixed in and sprinkled on top for delightful crunch and nutty depth.
How to Make Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
Step 1: Combine the Base Ingredients
Start by stirring the brown sugar, melted butter, water, ground cinnamon, and vanilla extract together right in your crockpot. This mix is where that signature rich, sweet, and warmly spiced flavor begins. Once combined, add the sweet potato cubes and stir again to make sure every piece is coated in this delicious blend.
Step 2: Slow Cook Until Tender
Cover the crockpot and set it to cook on high for 3 ½ to 4 hours, or on low for 6 to 8 hours, until tender to the fork. It’s important to give it a good stir every hour to keep the mixture from sticking or burning. This slow cooking brings out the natural sweetness and turns the sweet potatoes perfectly soft.
Step 3: Mix in Marshmallows and Pecans
Once the sweet potatoes are tender, stir in 2 cups of the mini marshmallows along with half a cup of the chopped pecans. This step infuses each bite with gooey sweetness and a gentle crunch throughout the casserole.
Step 4: Top with Remaining Marshmallows and Pecans
Sprinkle the rest of the marshmallows and pecans evenly over the top. Cover your crockpot again and let it cook on high for another 10 to 15 minutes. This melts the marshmallows to a golden, toasted perfection that’s as dreamy as it looks.
Step 5: Cool and Serve
Remove the lid and allow the casserole to cool for about 20 minutes before serving. This pauses the cooking and lets the flavors settle while making it easy to serve. You’ll notice the marshmallows are perfectly melted, and the pecans offer the perfect nutty contrast to the creamy sweet potatoes.
How to Serve Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
Garnishes
To make your dish look as festive as it tastes, try garnishing with a few extra toasted pecans on top, or a light sprinkle of ground cinnamon for that inviting spice aroma. Fresh chopped parsley isn’t traditional but can add a pop of color if serving as a side dish.
Side Dishes
This casserole pairs wonderfully with savory mains like roasted turkey or glazed ham, balancing salty with sweet beautifully. For vegetarian meals, serve alongside a crisp green salad or roasted Brussels sprouts for contrast in texture and flavors.
Creative Ways to Present
Feeling fancy? Serve this casserole in rustic individual ramekins for easy portioning and stunning presentation. For holiday spreads, use a slow cooker with a clear lid so guests can admire the melty, toasted marshmallow layer. It also works great as a make-ahead dish at potlucks or family gatherings.
Make Ahead and Storage
Storing Leftovers
After your gathering, store any leftovers in an airtight container in the refrigerator. The casserole will keep well for up to 4 days, allowing you to enjoy that cozy flavor all week long.
Freezing
This casserole freezes beautifully. Portion it into freezer-safe containers before baking the final marshmallow topping if you’re planning ahead. Freeze for up to 3 months, and thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the microwave or oven at 350°F until warmed through. If the marshmallows lose their melted charm, you can add a fresh layer on top and heat just until they puff and turn golden again, recreating that melty magic.
FAQs
Can I use canned sweet potatoes?
Fresh sweet potatoes give the best texture and flavor, but if you’re in a pinch, drained canned sweet potatoes can work. You might need to reduce the water slightly to avoid a watery casserole.
Is this casserole gluten-free?
Yes! All the ingredients in this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe are naturally gluten-free, making it great for guests with gluten sensitivities.
Can I substitute the pecans?
Absolutely. Walnuts or almonds can be great alternatives if you prefer. Just keep the quantity the same and toast them lightly for the best flavor.
What if I don’t want marshmallows on top?
If marshmallows aren’t your thing, consider topping with a crunchy streusel made from brown sugar, butter, and pecans for a different but equally delicious twist.
Can this recipe be doubled?
You can double the ingredients, but it’s best to use a larger crockpot to ensure even cooking. Stirring occasionally is even more important when increasing volume.
Final Thoughts
This Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe is the perfect blend of sweet, creamy, and crunchy, all made effortlessly in your slow cooker. Whether it’s a holiday centerpiece or a comforting treat on any chilly night, this recipe delivers warmth and joy in every bite. I can’t wait for you to try it and make it a new classic in your kitchen!
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Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Sweet Potato Casserole is a comforting and easy-to-make dish perfect for family gatherings or holiday meals. Tender sweet potatoes are slow-cooked with brown sugar, cinnamon, and vanilla, then topped with gooey marshmallows and crunchy pecans for the ultimate sweet and savory combination.
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)
Topping
- 3 cups mini marshmallows (divided)
- 1 cup chopped pecans (divided)
Instructions
- Prepare the base mixture: In the crock pot, combine brown sugar, melted unsalted butter, water, ground cinnamon, and pure vanilla extract. Stir well to blend the flavors.
- Add sweet potatoes and cook: Add the peeled and cubed sweet potatoes to the crock pot and stir to coat them evenly with the sugar and spice mixture. Cover with the lid and cook on high for 3½ to 4 hours or on low for 6 to 8 hours, stirring every hour to prevent burning, until the sweet potatoes are tender.
- Add marshmallows and pecans: Stir in 2 cups of mini marshmallows and ½ cup of chopped pecans into the cooked sweet potatoes, mixing gently to incorporate.
- Top and melt marshmallows: Sprinkle the remaining 1 cup of marshmallows and ½ cup of pecans evenly over the top of the casserole. Cover again and cook on high for an additional 10 to 15 minutes to allow the marshmallows to melt and become golden.
- Cool and serve: Uncover the crock pot and let the casserole cool for about 20 minutes before serving, allowing it to set slightly for best texture.
Notes
- Stirring every hour during cooking is crucial to prevent the sweet potatoes from sticking and burning on the bottom.
- For a nuttier flavor, toast the pecans lightly before adding them.
- You can adjust the sweetness by reducing or increasing the brown sugar to taste.
- If you prefer a smoother texture, mash the sweet potatoes slightly before adding marshmallows and pecans.
- This casserole can be prepared a day in advance and reheated gently in the crock pot or oven.
