Free up oven space on holidays with this easy Slow Cooker Sweet Potato Casserole. Creamy sweet potatoes topped with a gooey marshmallow topping and pecans made right in the crockpot!
Spray the slow cooker insert with non-stick spray.
Wash, peel, and cut sweet potatoes and add to slow cooker.
In a medium bowl, whisk together the brown sugar, melted butter, spices, salt and vanilla.
Pour the butter mixture over the sweet potatoes and stir to combine.
Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours or until sweet potatoes are fork tender.
Remove the lid and mash the potatoes.
Sprinkle the marshmallows evenly over the top and then replace the lid for 5-10 minutes allowing them to melt.
Sprinkle with pecans and serve immediately.
Notes
To mash potatoes, I use a hand masher but you could also remove the potatoes from the slow cooker and use a hand mixer.If you would like browned marshmallows, place insert of crock pot into oven at 375°F for 5-10 minutes, watching carefully just to brown. If you don't have pumpkin pie spice, you can sub ¾ teaspoon cinnamon + ¼ teaspoon ginger.