Crockpot Sweet Potato Casserole

This Crockpot Sweet Potato Casserole is a delicious side dish perfect for Thanksgiving and Christmas, yet easy enough for weeknight family dinners. With its creamy interior and gooey marshmallow topping, this casserole combines simple ingredients with the magic of slow cooking to create a mouthwatering masterpiece.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword Holiday Sides

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 301kcal

Author Wendy Polisi

Equipment

Slow Cooker

Ingredients

3 pounds sweet potatoes peeled and diced
1 5-ounce can evaporated milk
¾ cup chicken broth
2 tablespoons butter
1 teaspoon sea salt
1 teaspoon cinnamon
3 eggs beaten
½ cup brown sugar
1 ½ cups mini marshmallows

Instructions

Place the cubed sweet potatoes in your slow cooker. Add the evaporated milk, chicken broth, butter, salt, and cinnamon.
Cover, and cook on high for 3 hours or low for 6 hours, until the potatoes are soft.
Using a potato masher, mash the sweet potatoes. Stir in the eggs and brown sugar.
Top with the marshmallows. Cover and cook for 1 more hour on low.

Notes

Storage

Fridge: Store the casserole in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven before serving.

Freezer: You can freeze leftovers of this crockpot sweet potato casserole recipe in an airtight container for up to 3 months. Before reheating, thaw it overnight in the fridge.

Nutrition