Slow Cooker Sweet Potato Casserole Without Marshmallows

Skip the sticky marshmallows and make this simple, delicious Slow Cooker Sweet Potato Casserole. Cubes of tender sweet potato simmer in a light maple-infused caramel sauce, then are finished with a toasty pecan crumble. The best part: your Crock Pot does almost all the work.

This side dish is reliable because good ingredients and minimal effort produce consistently great results. There’s no boiling or roasting required: you simply add the ingredients to the slow cooker, stir, top with the pecan crumble, and let it cook. The crumble uses just a few pantry staples and adds a crunchy contrast to the soft potatoes.

If oven space is limited during holiday cooking, let the slow cooker handle this flavorful side for you.

How easy is this recipe? Very.

• Peel and cube the sweet potatoes.
• Add the caramel ingredients and stir.
• Sprinkle the pecan crumble on top.
• Close the lid and cook.

What is the difference between a sweet potato and a yam?

In the United States the terms “yam” and “sweet potato” are often used interchangeably, but they are different vegetables. True yams are starchy, with rough brown skin, and are commonly eaten in parts of Latin America, West Africa, the Caribbean, and Asia. Sweet potatoes are a New World root vegetable with smoother, reddish skin and a sweeter, creamier interior. Most produce labeled “yams” in U.S. supermarkets are actually sweet potatoes.

How to make Slow Cooker Sweet Potato Casserole (without marshmallows!)

Start by peeling about 3 pounds of sweet potatoes (roughly 3–5 potatoes, depending on size). Cut them into 1-inch cubes and place them in a large slow cooker.

Stir together brown sugar, half-and-half, melted butter, pure maple syrup, vanilla, kosher salt, and a pinch of cayenne, then pour and mix with the sweet potatoes until combined.

For the pecan crumble, toast 1 cup of pecans until fragrant, then combine them with brown sugar, all-purpose flour, melted butter, and a pinch of salt. Sprinkle the mixture evenly over the potatoes.

Cover and cook on high for 4–5 hours, until the center potatoes are very tender and the pecan crumble is golden. Let the casserole rest for 15–30 minutes after cooking so the caramel sauce thickens to the right consistency.

Can I use canned yams or sweet potatoes instead of fresh for this recipe?

No. Canned yams or sweet potatoes are already cooked and will not yield the same texture or flavor in this slow cooker casserole. This recipe is designed for raw, fresh sweet potatoes from the produce section.

Looking for more holiday side dishes? Try other favorites from the same kitchen.

• Fresh green bean casserole from scratch
• Toasted pecan streusel pumpkin pie
• Roasted savory mashed sweet potatoes
• Pumpkin pecan custard bread pudding
• Italian herb garlic cheddar biscuits
• Roasted lemon parsley butter potatoes
• The best cherry pie with homemade filling
• Baked shrimp macaroni and cheese
• Oven roasted asparagus

If you make this Slow Cooker Sweet Potato Casserole (without marshmallows!), please rate the recipe and share how it turned out in the comments. I’d love to hear from you!

Share a photo of your dish on social media and tag @SAVORWITHJENNIFER so it can be enjoyed and celebrated.

Pin this now to save for later!