Our ‘Sweet Potato Heaven’ is so good, we’ve had it three times last week alone!

Slow cooker sweet potato casserole is a comforting dish that reminds me of family gatherings during the fall. Growing up in the Midwest, sweet potatoes were a staple at our Thanksgiving table, and this recipe brings back those warm, cozy memories. It’s perfect for busy professionals like me who want to enjoy a homemade dish without spending hours in the kitchen. The slow cooker does all the work, leaving you with a deliciously sweet and savory side dish that’s sure to impress.

This sweet potato casserole pairs beautifully with roasted turkey or chicken, making it a great addition to your holiday spread. For a complete meal, serve it alongside a fresh green salad or steamed green beans to balance the sweetness. It’s also delightful with a dollop of cranberry sauce on the side.

4 large sweet potatoes, peeled and cubed

Place the cubed sweet potatoes in the slow cooker.

In a small bowl, mix together the brown sugar, melted butter, milk, vanilla extract, cinnamon, nutmeg, and salt.

Pour the mixture over the sweet potatoes and stir to coat evenly.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.

Once cooked, mash the sweet potatoes slightly in the slow cooker.

Sprinkle the mini marshmallows and chopped pecans over the top.

Cover and cook for an additional 15-20 minutes on high, until the marshmallows are melted and golden.

Serve warm and enjoy!

For a healthier version, you can reduce the amount of brown sugar or substitute it with maple syrup. If you’re not a fan of marshmallows, try topping the casserole with a streusel made from oats, flour, and butter. For a nut-free option, simply omit the pecans or replace them with sunflower seeds. You can also add a pinch of cayenne pepper for a subtle kick of heat.