Active Time: 15 Mins
Total Time: 3 Hours 45 Mins
Yield: Serves 8 (serving size: about 1 cup)
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.
- 4 pounds sweet potatoes, peeled and finely chopped (12 to 13 cups chopped)
- 1/2 cup pure maple syrup
- 1/4 cup fresh orange juice (from 1 orange)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 6 tablespoons (3 oz.) unsalted butter, melted, divided
- 1 1/4 teaspoons kosher salt, divided
- 3/4 cup toasted pecans
- 2 tablespoons dark brown sugar
- 3/4 cup miniature marshmallows
How to Make It
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.
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