Description
A delicious and easy-to-make Crockpot Creamy Sweet Potato Casserole that is perfect for any occasion.
Ingredients
- 3 pounds sweet potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup mini marshmallows (optional)
- 1/2 cup chopped pecans (optional)
Instructions
- Place the cubed sweet potatoes in the crockpot.
- In a separate bowl, whisk together the heavy cream, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the cream mixture over the sweet potatoes in the crockpot, stirring gently to coat.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
- If using, sprinkle the mini marshmallows and chopped pecans on top during the last 30 minutes of cooking. Cover and let them melt and toast slightly.
- Once done, mash the sweet potatoes with a fork or potato masher until creamy and smooth. Serve warm.
Notes
- For a lighter version, substitute half of the heavy cream with unsweetened almond milk.
- For added flavor, mix in a tablespoon of maple syrup or a pinch of cayenne pepper for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Side Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg