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.

Carolyn Casner
Source:, October 2017


Recipe Summary

20 mins
3 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

159 calories; protein 2.1g 4% DV; carbohydrates 24.6g 8% DV; dietary fiber 3.4g 14% DV; sugars 10g; fat 6.3g 10% DV; saturated fat 2.1g 11% DV; cholesterol 7.6mg 3% DV; vitamin a iu 17941IU 359% DV; vitamin c 14.6mg 24% DV; folate 7.9mcg 2% DV; calcium 36.5mg 4% DV; iron 1mg 5% DV; magnesium 26.4mg 9% DV; potassium 282.9mg 8% DV; sodium 226.5mg 9% DV; thiamin 0.1mg 9% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This healthy sweet potato casserole is so delicious and easy! It's my new go-to recipe for Thanksgiving. Read More