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Crockpot Sweet Potato Casserole

Crockpot sweet potato casserole cooks until fork-tender, then gets mashed smooth with butter, milk, brown sugar, and cinnamon. A blanket of miniature marshmallows melts and puffs right in the slow cooker.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Standing 10 minutes
Total Time 7 hours 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 326
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 4 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.5 cup water
  • 4 tbsp unsalted butter
  • 0.25 cup milk
  • 0.33 cup light brown sugar packed
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
For the topping
  • 3 cup marshmallows miniature

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the sweet potatoes
  1. Add the sweet potatoes and water to a 6-quart slow cooker. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are easily pierced with a fork.
  2. Carefully drain any remaining water from the slow cooker, then return the potatoes to it.
  3. Add the butter, milk, brown sugar, vanilla, cinnamon, and salt; mash until smooth and spread the mixture evenly in the slow cooker.
Add the topping
  1. Scatter the marshmallows evenly over the sweet potatoes. Cover and cook on HIGH for 20 to 30 minutes, until the marshmallows are melted and puffed.
  2. Uncover and let stand for 10 minutes before serving.

Notes

For the smoothest texture, mash the potatoes thoroughly before adding the marshmallows. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter and milk.