Kitchen notes · a little help before you start
Slow Cooker Sweet Potato Casserole
Slow Cooker Sweet Potato Casserole is made with sweet potatoes, packed brown sugar, and pumpkin pie spice.
- Prep
- 15 min
- Cook
- 250 min
- Total
- 265 min
- Original yield
- Serves 8
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Prepare the first additions
Set out the ingredients needed for the first cooking step.
2. Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
3. Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
Get to know the ingredients
sweet potatoes (peeled and thinly diced I use red garnet for they have the brightest color)
In the method: Place the diced sweet potatoes in the bottom of the slow cooker.
salted butter (softened or melted)
In the method: In a medium mixing bowl, combine the butter, brown sugar, water, pumpkin pie spice, vanilla and salt.
packed brown sugar
In the method: In a medium mixing bowl, combine the butter, brown sugar, water, pumpkin pie spice, vanilla and salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 lbs. sweet potatoes (peeled and thinly diced I use red garnet for they have the brightest color)Ingredient note
Source: 3 Tbsp. salted butter (softened or melted)Ingredient note
Source: 1 cup packed brown sugarIngredient note
Source: 1/8 cup waterIngredient note
Source: 1 Tbsp. pumpkin pie spiceIngredient note
Source: 1 tsp. vanilla extractIngredient note
Source: 1 tsp. saltIngredient note
Source: 1/2 cup halved pecansIngredient note
Source: 2 cups mini marshmallows
How to make it
0 of 7 steps completeMake room for Slow Cooker Sweet Potato Casserole
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
When cooking time is complete, use a serving spoon to scoop servings from the slow cooker directly.
A little more help as you go
Return for the stirring
Stir occasionally as directed while the mixture cooks.
A few questions you might have
What should I prepare first?
Set out the slow cooker. Start with this step: In a medium mixing bowl, combine the butter, brown sugar, water, pumpkin pie spice, vanilla and salt.
Which preparation step should I plan for?
Set out the ingredients needed for the first cooking step.
What happens at the end?
When cooking time is complete, use a serving spoon to scoop servings from the slow cooker directly.
Is there another preparation step to plan for?
Stir occasionally as directed while the mixture cooks.
Additional recipe notes
Be sure to dice your potatoes 1/2 -1 inch thick, they will cook best the thinner you dice them. When adding the mini marshmallows and pecans, be sure not to stir the dish again, you want your marshmallows melted on top of the souffle, covering the dish like a blanket. If you are cooking for someone with a nut allergy, be sure not to include the pecans! Can I make this in advance? Since this is a dish that is typically made for holidays, you might want to make it ahead so that you have less to do when the big day comes. This recipe can easily be made a day in advance, although I have found the best way to make it early is to prep everything the night before and set it up in the morning to cook or even dicing the sweet potatoes and putting them in a ziplock bag can save tons of time on the big day. How can I make this vegan? You can make this vegan but substituting the butter with vegan butter or margarine. Though you will have to skip the marshmallows for they are not vegan. I don't have pumpkin pie spice, what can I use? Use 2 tsp. cinnamon, 3/4 tsp. nutmeg and a 1/4 tsp. cloves in place of pumpkin pie spice in this recipe.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: themagicalslowcooker.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
