Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe

If you’re looking for a cozy, soul-warming side that literally melts hearts, you’ve got to try my Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe. This dish has become a staple in my family gatherings because it’s so easy to make and delivers that perfect balance of sweet, buttery, and nutty flavors—plus, the marshmallows on top add such a nostalgic touch! Stick with me, and I’ll share everything you need to know to nail it every single time.

Ingredients You’ll Need

Each ingredient in this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe plays a key role. The sweet potatoes give you that creamy base, while the butter and brown sugar create a luscious, rich coating. Cinnamon and nutmeg add warming spices that make this dish irresistible. And of course, the marshmallows and pecans bring the texture and fun. Let me walk you through what to look for when picking these ingredients.

• Cooking spray: This keeps your slow cooker bowl greased and helps prevent sticking for easy clean-up.
• Sweet potatoes: Choose firm, fresh sweet potatoes; peeling and chopping into medium cubes helps them cook evenly.
• Butter: Use unsalted and melt it completely so it coats the potatoes evenly.
• Brown sugar: I like packed brown sugar for that deep molasses flavor — it caramelizes beautifully as it cooks.
• Ground cinnamon: Freshly ground if possible, but ground cinnamon from the jar works perfectly here.
• Pure vanilla extract: Adds a lovely depth and rounds out the sweetness.
• Ground nutmeg (optional): A pinch adds just a whisper of warm spice that pairs wonderfully with cinnamon.
• Kosher salt: A tiny pinch balances the sweetness and enhances flavors overall.
• Mini marshmallows: Use mini for even melting and that classic topping everyone loves.
• Whole pecans: Toasted pecans add crunch and a nutty richness that contrasts beautifully with the soft potatoes.

Variations

One of the reasons I adore this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe is how easy it is to personalize. You can tweak it to fit your taste or dietary needs without sacrificing any of that classic flavor. Here are some ideas I’ve tried or thought about that you might enjoy too.

• Add a Citrus Twist: I sometimes stir in a little orange zest with the butter and sugar mix, which brightens things up and complements the sweet potatoes beautifully.
• Maple Syrup Instead of Brown Sugar: When I wanted a different kind of sweetness, I swapped the brown sugar for pure maple syrup—still delicious with an earthier note.
• Brown Butter for Extra Depth: Try browning your butter first for a nuttier flavor before mixing it with the sugar and spices.
• Dairy-Free Version: Use coconut oil in place of butter, and omit marshmallows or use vegan marshmallows to keep it allergy-friendly.
• Nut-Free Option: Skip the pecans and sprinkle with toasted coconut flakes instead for crunch.

How to Make Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe

Step 1: Prep Your Slow Cooker and Sweet Potatoes

Start by spraying the slow cooker bowl generously with cooking spray—this little step makes cleanup a breeze and prevents any sweet potato bits from sticking to the sides. Peel your sweet potatoes and chop them into medium-sized cubes, about 1 to 1.5 inches. This size ensures even cooking without turning mushy. Toss all the cubed sweet potatoes into the slow cooker bowl, spreading them out evenly.

Step 2: Mix Your Sweet, Spiced Coating and Combine

In a medium bowl, whisk together the melted butter, packed brown sugar, cinnamon, vanilla extract, nutmeg if you’re using it, and just a pinch of kosher salt. This mixture is the magic that makes the casserole so flavorful. Pour this over the sweet potatoes and toss everything together gently but thoroughly, so every cube is coated with that buttery, sweet spice blend. The smell at this point is already making me hungry!

Step 3: Cook Slow and Steady

Cover the slow cooker and set it to HIGH. Cook for about 4 hours, stirring every hour to keep things from sticking and to help the sweet potatoes cook evenly. You’ll know it’s ready when the potatoes are tender and caramelized, but still hold their shape without turning to mush.

Step 4: The Magical Marshmallow and Pecan Finish

Once the sweet potatoes are cooked through, remove the lid and sprinkle the mini marshmallows evenly on top, followed by whole pecans. Don’t be shy here! Pop the lid back on and let it cook on HIGH for about 10 more minutes, just until the marshmallows melt and get all golden and bubbly. Watching that happen feels like the grand finale every time.

How to Serve Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe

Garnishes

I usually keep the garnishes simple — extra toasted pecans on top add an extra crunch, and a small sprinkle of ground cinnamon right before serving gives it that warm, inviting aroma. If I’m feeling fancy, a drizzle of pure maple syrup or a few fresh thyme leaves bring a surprise element that guests love.

Side Dishes

This casserole pairs perfectly with roasted turkey or glazed ham, making it a holiday favorite. I also love serving it alongside sautéed green beans or a fresh spinach salad to balance the sweetness. Bonus: It goes wonderfully with simple dinner staples like grilled chicken or pork chops any time of year.

Creative Ways to Present

For Thanksgiving, I’ve served this casserole in a pretty ceramic slow cooker insert right on the buffet table — the marshmallows stay perfectly melted and warm. Another fun trick is to portion into individual ramekins for a personalized dish that looks elegant and feels extra special.

Make Ahead and Storage

Storing Leftovers

After dinner, I just cover the slow cooker insert or transfer leftovers to an airtight container and pop it in the fridge. It usually lasts about 3 to 4 days, and the flavors even deepen overnight, which I kind of love.

Freezing

I’ve frozen this casserole successfully by skipping the marshmallows topping—just freeze the cooked sweet potato base in a freezer-safe dish. When ready, thaw overnight in the fridge, top with marshmallows and pecans, and heat it in the slow cooker or oven until warmed through and toasty on top.

Reheating

For reheating leftovers, I recommend using a low oven (around 325°F) covered with foil to keep the casserole moist. Add fresh marshmallows on top during the last 5–10 minutes to revive that melty topping magic. Alternatively, reheating in the slow cooker on low for an hour works great too.

FAQs

Final Thoughts

I absolutely love how this Crockpot Sweet Potato Casserole with Marshmallows and Pecans Recipe brings that comforting holiday feeling without any stress or fuss. It’s one of my go-to dishes when I want to impress family and friends with something decadent yet effortless. Try it once, and you’ll see why it’s such a beloved classic—and a recipe you’ll turn to year after year.

Print