If there's no room on the stovetop, then make a delicious sweet potato casserole in your slow cooker!
ingredient
- 4 pounds sweet potatoes
- 6 tablespoons unsalted butter, melted, divided
- ½ cup brown sugar, packed, divided
- 2 tablespoons orange juice, or water
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon, divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt, or sea salt, divided
- 1 cup pecans, coarsely chopped
- 1 cup mini marshmallows, optional
Directions
- Prepare Sweet Potatoes – Scrub and wash sweet potatoes with cold water. Pat dry with paper towels. Use a vegetable peeler to remove the skin. Cut into about 1-inch pieces.
- Slow Cook – In a 6-quart slow cooker, add the sweet potatoes, 4 tablespoons melted butter, ¼ cup brown sugar, vanilla, ½ teaspoon cinnamon, nutmeg, and ⅛ teaspoon salt. Stir to combine.
- Cover and cook on high setting for 3 to 4 hours or low setting for 7 to 8 hours. The potatoes are ready when fork-tender, cook longer if needed.
- Mash the Potatoes – Use a potato masher or hand held mixer to crush the potatoes until a smooth puree is formed. Spread into an even layer.
- Add Pecan Topping – In a medium bowl combine chopped pecans, ¼ cup brown sugar, and 2 tablespoons unsalted butter. Sprinkle on top of mashed sweet potatoes. Cover and cook on high setting for 10 minutes.
- Add Marshmallows (Optional) – Sprinkle marshmallows on the sweet potato casserole right after adding the pecan topping. Cover and cook on high setting for 10 minutes, or until melted. See notes for alternate instructions on browning the marshmallows in the oven.
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