Crock Pot Sweet Potato Casserole
This easy and delicious Sweet Potato Casserole, topped with marshmallows, will be the star of your Thanksgiving table. A great dish to make ahead and keep warm in your slow cooker or crock pot.
Equipment
- Slow Cooker (optional)
Ingredients
- 4 pounds sweet potatoes washed, peeled and cut into approximately 1" cubes
- 3/4 cup brown sugar, packed light or dark
- 4 tbsp butter
- 1/2 cup Shamrock Farms Heavy Whipping Cream half and half can be used in a pinch
- 1 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice ground nutmeg can also be used
- 1/2 cup all-purpose flour
- 3/4 cup brown sugar, packed light or dark, can be reduced down to 1/4 cup if desired
- 1/4 cup rolled oats
- 1/4 tsp cinnamon
- 4 tbsp melted butter
- 2 cups mini marshmallows
Instructions
- Add cubed sweet potatoes to a large pot and cover with water. Make sure there is enough room for water level to be higher than potatoes by at least an inch. Over high heat, bring to a rolling boil. When potatoes are easily pierced by fork, drain potatoes and return to pot.
- Add brown sugar, butter, cream, salt, vanilla, cinnamon and pumpkin pie spice to potatoes. Mash either by hand, or using an electric mixer for a smoother texture.
- Spoon mixture into slow cooker set on low temperature.
- In a bowl, combine flour, brown sugar, rolled oats and cinnamon. Stir to combine. Pour in melted butter and stir to combine until a crumb like texture develops. Sprinkle over potato mixture in slow cooker. If desired hold back 1/4 cup of mixture to add to top of marshmallows. Sprinkle marshmallows over topping. Place lid on slow cooker and cook for at least 30 minutes. After 30 minutes, switch slow cooker to warm setting to keep warm until serving.
Video
Notes
*Sweet potatoes vary greatly in size, four pounds is usually around 10 medium sized sweet potatoes. However some potatoes are much smaller, and some are much larger.
*If desired, and if your slow cooker has a removable, oven safe crock, just prior to serving the crock can be placed in a 400 degree oven for approximately ten minutes, or until marshmallows have browned. Make sure to keep an eye on it, as to not burn the marshmallows. This step is not required, but will give a browned top to marshmallows that the slow cooker alone will not.
*No slow cooker? No problem! After mashing sweet potatoes, transfer mixture to a 13x9 casserole dish and bake in a 350 degree oven for approximately 20 minutes or until marshmallows are golden brown.
Nutrition
Calories: 390kcal | Carbohydrates: 70g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 362mg | Potassium: 565mg | Fiber: 5g | Sugar: 38g | Vitamin A: 21829IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg
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