If there’s two things we know about holiday entertaining it’s that sweet potato casserole is a must, and there’s just ever enough room in the oven. Which is exactly why you should break out your crockpot for a helping hand this year. With a buttery, crisp pecan and marshmallow topping, our Slow-Cooker Sweet Potato Casserole delivers all of the warming richness of the traditional oven-baked casserole, but without monopolizing prime oven real estate. Enhanced with maple syrup, orange juice, vanilla, and a touch of spice, this easy sweet potato casserole hits the perfect just-sweet-enough mark. For another great holiday side to try in the crockpot, be sure to check out our Crock-Pot Green Bean Casserole.

Julia Levy
Recipe by MyRecipes


Credit: Caroline Arcangeli; Prop Styling: Christina Daley; Food Styling: Julia Levy

Recipe Summary test

15 mins
3 hrs 45 mins
Serves 8 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Coat a 4-quart slow cooker basin with cooking spray. Stir together sweet potatoes, maple syrup, orange juice, vanilla, cinnamon, ginger, 4 tablespoons of the butter, and 1 teaspoon of the salt in slow cooker. Cover and cook on HIGH until potatoes are very tender, 3 1/2 to 4 hours. 

  • Uncover; mash sweet potato mixture until mostly smooth. Stir together pecans, brown sugar, and remaining 2 tablespoons melted butter and 1/4 teaspoon salt in a small bowl; sprinkle over sweet potato mixture. Top with marshmallows. Cover, and cook until marshmallows have melted, 5 to 7 minutes. Serve immediately.