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. Source:, October 2017

Carolyn Casner


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; 6.3 g total fat; 2.1 g saturated fat; 8 mg cholesterol; 227 mg sodium. 283 mg potassium; 24.6 g carbohydrates; 3.4 g fiber; 10 g sugar; 2.1 g protein; 17941 IU vitamin a iu; 15 mg vitamin c; 8 mcg folate; 36 mg calcium; 1 mg iron; 26 mg magnesium;

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Rating: 5 stars
This healthy sweet potato casserole is so delicious and easy! It's my new go-to recipe for Thanksgiving. Read More