On Thanksgiving, we can all use a a few dishes that cook themselves. Â With the help of a slow cooker, this recipe for sweet potato casserole does just that. Â With the exception of the marshmallow topping, the entire side dish is prepared in the crock pot. Â As an added bonus, you will have additional oven space to bake more pie.
Slow Cooker Sweet Potato Casserole
Ingredients:
For the casserole:
- 5 lbs sweet potatoes, peeled and diced
- 1 cup water
- 2 eggs
- 2 tsp pure vanilla extract
- 1 stick unsalted butter, Melted
- 1 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/2 cup half and half
- salt, to taste
For the topping:
- 1 cup pecans, roughly chopped
- 4 cups Mini Marshmallows
Directions:
Step 1: Add water and sweet potatoes to the slow cooker. Â Cook potatoes for 3 to 4 hours on high or until potatoes are tender.
Step 2: Drain sweet potatoes and return back to slow cooker bowl. Â Add the eggs, vanilla, butter, brown sugar, cinnamon, half and half and salt. Mash sweet potatoes with ingredients until well combined. Â Continue to cook on high for an additional 1 to 2 hours.
Step 3: Preheat oven to broil.
Step 4: Remove casserole from slow cooker and transfer to a casserole dish. Â Top with marshmallows and chopped pecans. Â Place in the oven for 2 to 3 minutes or until marshmallows are slightly golden brown.
Sheri Wetherell is the co-founder and CEO of Foodista.com, community-based recipe, cooking, and food news website. Check them out on social media: Twitter, Facebook, Pinterest & Instagram.