Ah, sweet potatoes—those vibrant, orange jewels that transform any dish into a cozy masterpiece. I’ve been known to sneak a spoonful (or three) while prepping this sweet potato casserole, just to savor the rich, caramel-like aroma that promises warmth and nostalgia. It’s like wrapping yourself in a soft, familiar blanket, the kind that whispers stories of family gatherings and holiday feasts.
Steps
- In the crockpot, mix together 1½ cups of brown sugar, 6 tablespoons of melted unsalted butter, 2 tablespoons of water, 1 teaspoon of ground cinnamon, and 1 teaspoon of pure vanilla extract to create a flavorful sauce.
- Add 4 pounds of peeled and cubed sweet potatoes to the crockpot, stirring to coat them evenly with the sauce. Cover and cook on high for 3½-4 hours or on low for 6-8 hours, ensuring to stir every hour to prevent burning until the sweet potatoes are tender.
- Incorporate 2 cups of mini marshmallows and ½ cup of chopped pecans into the cooked sweet potatoes, mixing them in gently. Sprinkle the remaining ½ cup of pecans and an additional 1 cup of marshmallows on top.
- Cover the crockpot again and allow the marshmallows to melt on high for about 10-15 minutes. Once melted, uncover and let the casserole cool for around 20 minutes before serving.
Ingredients
- 1½ cups of brown sugar
- 6 tablespoons of unsalted butter, melted
- 2 tablespoons of water
- 1 teaspoon of ground cinnamon
- 1 teaspoon of pure vanilla extract
- 4 pounds of sweet potatoes, peeled and cut into 1-inch cubes
- 3 cups of mini marshmallows, divided
- 1 cup of chopped pecans, divided
Nutritional Values
Calories: 777kcal | Carbohydrates: 138g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 302mg | Potassium: 1174mg | Fiber: 11g | Sugar: 81g | Vitamin A: 43262IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 3mg
FAQ
- How long should I cook the sweet potato casserole in a slow cooker?
- You can cook the sweet potato casserole on a high setting for 3 ½ to 4 hours, or on a low setting for 6 to 8 hours. This allows you to focus on preparing the rest of your meal while it cooks.
- Is it necessary to peel the sweet potatoes before making the casserole?
- Yes, it is recommended to peel the sweet potatoes as the skins can be tough and chewy even after cooking. Ensure that you cut them into even-sized cubes for uniform cooking.
- Can I use canned sweet potatoes instead of fresh ones?
- Yes, canned sweet potatoes or thawed frozen sweet potatoes can be used as a substitute in this recipe.
- What should I do if my sweet potato casserole is too watery?
- Sweet potatoes can release water if boiled beforehand. To avoid a watery casserole, cook the sweet potatoes raw in the slow cooker. If you need to thicken the casserole, you can add a few tablespoons of flour or cornstarch during cooking.
- Is it possible to prepare this dish in advance?
- Absolutely! You can prepare the casserole a day ahead and store it in the refrigerator until you are ready to cook. Once made, it can be kept in the fridge for up to 5 days.
Tips
- Cut Evenly: Ensure that sweet potatoes are cut into uniform cubes. This helps them cook evenly and prevents some pieces from becoming mushy while others remain undercooked.
- Stir Regularly: To avoid the sweet potatoes burning or sticking to the crockpot, stir the mixture every hour during cooking.
- Enhance with Toppings: Consider experimenting with different toppings. Swap marshmallows for a pecan streusel made with chopped pecans, brown sugar, melted butter, and cinnamon, added during the last hour of cooking.
- Adjust Sweetness: If you prefer a less sweet casserole, you can reduce the amount of brown sugar or use alternative sweeteners according to your taste.
Equipment
- Crockpot/Slow Cooker – Essential for cooking the sweet potato casserole.
- Airtight Containers – Useful for storing leftovers in the refrigerator or freezer.
