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Emma

Crockpot Creamy Sweet Potato Casserole made easy today!

A delicious and easy-to-make Crockpot Creamy Sweet Potato Casserole that is perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

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

Method
 

  1. Place the cubed sweet potatoes in the crockpot.
  2. In a separate bowl, whisk together the heavy cream, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  3. Pour the cream mixture over the sweet potatoes in the crockpot, stirring gently to coat.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
  5. 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.
  6. Once done, mash the sweet potatoes with a fork or potato masher until creamy and smooth. Serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 150mgFiber: 5gSugar: 20g

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.

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