Slow-Cooker Sweet Potato Casserole with Marshmallows

Slow-Cooker Sweet Potato Casserole with Marshmallows

0 Reviews
From: EatingWell.com, October 2017

The genius hack in this recipe: topping sweet potatoes with marshmallows while they're still piping hot from the slow cooker yields a baked marshmallow topping that's typical with baked sweet potato casseroles.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 pounds sweet potatoes, peeled and diced ( ½ inch)
  • 2 tablespoons light brown sugar
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup mini marshmallows
  • ½ cup toasted chopped pecans

Preparation

  • Prep

  • Ready In

  1. Place sweet potatoes, brown sugar, butter, vanilla, salt, pepper, cinnamon and nutmeg in a 5- to 6-quart slow cooker. Stir to coat. Cook on High for 3 hours.
  2. Transfer to a serving dish. Top with marshmallows and pecans. (The heat from the sweet potatoes will partially melt the marshmallows.)
  • Equipment: 5- to 6-quart slow cooker

Nutrition information

  • Serving size: ½ cup
  • Per serving: 159 calories; 6 g fat(2 g sat); 3 g fiber; 25 g carbohydrates; 2 g protein; 8 mcg folate; 8 mg cholesterol; 10 g sugars; 0 g added sugars; 17,941 IU vitamin A; 15 mg vitamin C; 36 mg calcium; 1 mg iron; 227 mg sodium; 283 mg potassium
  • Nutrition Bonus: Vitamin A (359% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings:

Reviews 0