Crockpot Sweet Potato Casserole Recipe
Servings: 8 people
Cost: $8.60 per recipe / $1.08 per serving
Ingredients
- 4 pounds sweet potatoes peeled and diced into 1-inch to 2-inch cubes ($2.88)
- ½ cup water
- ½ cup brown sugar ($0.24)
- ½ stick unsalted butter 4 tablespoons (vegan or regular) ($1.20)
- 1 teaspoon vanilla extract ($0.48)
- 1 teaspoon cinnamon ($0.06)
- ¾ teaspoon pumpkin pie spice ($0.05)
- ½ teaspoon kosher salt ($0.02)
- ¼ teaspoon black pepper ($0.01)
- 5 ounces mini marshmallows for topping (vegan or regular) ($0.82)
- 1 cup chopped pecans for topping ($2.84)
Instructions
- Lightly grease the slow cooker bowl with cooking spray.
- Add all ingredients, in order, besides marshmallows and chopped pecans, to your slow cooker. Cook, covered, on high for 4 hours.
- When time is up, mash sweet potatoes with a potato masher and stir everything together so the spices are evenly distributed.
- Place mini marshmallows on top. Sprinkle chopped pecans on top of the marshmallows. Cook, covered, for another 30 to 40 minutes on high, or until marshmallows soften and become gooey.
Notes
- Storage instructions: Leftover sweet potato casserole will keep for up to 5 days when stored in an airtight container in the refrigerator. For longer term storage, it can also be frozen in individual portions using Super Cubes for up to 3 months.
- Re: doubling the recipe: 8 pounds of sweet potatoes will not fit comfortably in a 6 qt slow cooker. 6 pounds is the limit, so you can comfortably 1.5x this recipe. If you are cooking for a larger crowd, you may want to consider using 2 crockpots, or a larger 8 qt+ crockpot.