Crockpot Sweet Potatoes Casserole
Slow-cooked sweet potatoes mashed with butter, maple, and warm spices, topped with a crunchy pecan-oat streusel and optional marshmallows. Easy hands-off comfort perfect for holidays or weeknights.
Ingredients
Sweet potato base
- 3 lb sweet potatoes peeled and chopped
- ¼ cup unsalted butter cubed
- ¼ cup maple syrup or honey
- ¼ cup brown sugar
- ¼ cup milk or heavy cream optional
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
Streusel topping
- ¾ cup pecans roughly chopped
- ½ cup old-fashioned oats
- ⅓ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup unsalted butter melted
- Pinch of salt
Optional
- 1 cups mini marshmallows
Instructions
- Place chopped sweet potatoes in the crockpot. Dot with cubed butter. Whisk together maple syrup (or honey), brown sugar, milk (if using), vanilla, cinnamon, nutmeg, and salt; pour over potatoes and stir gently to coat.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until sweet potatoes are fork-tender.
- Combine pecans, oats, brown sugar, flour, melted butter, and a pinch of salt until clumpy.
- Lightly mash sweet potatoes in the crockpot. Sprinkle streusel and marshmallows (if using) on top.
- To toast the top, transfer the insert to a 425°F oven for 8–10 minutes or broil briefly if safe for your crockpot. Watch closely to avoid burning.
Notes
- Prep components ahead and store in fridge, assemble just before cooking or finishing.
- For dairy-free, substitute coconut milk and plant butter.
- Leftovers refrigerate up to 4 days; reheat until warmed through.
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gSodium: 210mgSugar: 20g
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