Crockpot Sweet Potatoes with Marshmallows
How to make the best crockpot sweet potatoes with marshmallows - This simple and easy side dish casserole is perfect for healthy holiday meals! Can use canned or fresh sweet potatoes. Top with pecan streusel topping.
Equipment
Ingredients
- 5-8 sweet potatoes cooked and mashed
- 1 cups white sugar
- ⅞ cups butter melted, divided
- ⅓ cups evaporated milk
- 2 eggs beaten
- 1 teaspoon vanilla bean paste
- ½ cups pecans chopped
- ½ cups light brown sugar packed
- ¼ cups all-purpose flour
Instructions
- If using fresh sweet potatoes, cook them according to your preferred method. We pierce ours with a fork, place them on a plate, and press the baked potato button on our microwave. Peel potatoes and cut into chunks. Alternately, you could peel them raw, cut into chunks, and boil the potatoes.
- Mash cooked or canned sweet potatoes. Mix the mash together with white sugar, ½ cup melted butter, evaporated milk, eggs, and vanilla. Scoop into the crock of the slow cooker.
- Mix together 3 tablespoons melted butter, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
- Cook on low for 3-4 hours or until topping is melted and gooey.
Nutrition
Calories: 555kcal | Carbohydrates: 77g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 286mg | Potassium: 573mg | Fiber: 5g | Sugar: 50g | Vitamin A: 20744IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg
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