sweet potato casserole crock pot is one of those dishes you dream about when you’re at work, hungry, and running on fumes. I mean, who has time to fuss over a hot stove during the holidays? Not me. I want all the homey vibes and none of the drama. This recipe, literally, is for those folks who want a five-star restaurant side dish without breaking a sweat (or their brains). It’s almost too easy. Imagine having this bubbling away while you catch up with family or just hide from the chaos. But wait for it—the marshmallow swirl is seriously addictive. 
Why This is the Ultimate Holiday Side
Okay, I’ve made my share of sides and let me tell you, there’s a reason sweet potato casserole crock pot is always on my table. First, it saves precious oven space. Anyone else remember fighting over oven time at Thanksgiving? Yeah, not fun. Throwing it in the slow cooker frees you up for the real action (like, you know, holding babies or sneaking bites of pie).
Second point: it’s reliable. Set it, forget it, and boom—your house smells like caramel dreams. People get weirdly excited about the marshmallow thing, too. That swirl on top? It’s not just for show; the gooey sweetness is the secret handshake of this dish.
My Aunt Barb called it “dangerously good,” which is saying something since she’s picky as heck. Plus, you can serve it for potslucks, Friendsgiving, or a random Tuesday if you’re in a treat-yourself mood.
If you’re curious about more easy Crock Pot recipes for crowds, check out this crock pot sloppy joe casserole. 
“I never thought a slow cooker could pull off something this decadent. I almost licked the lid. Will make again and again!” – Tracey H.
Ingredient List with Substitutions
You don’t need a truckload of stuff for this sweet potato casserole crock pot recipe, I promise. Here’s what you actually need:
- Sweet potatoes – About 3 pounds, peeled and chopped.
- Brown sugar – Light or dark, doesn’t matter, use what’s in your pantry.
- Butter – Salted or unsalted (go crazy, use what you love).
- Cinnamon – Or swap in pumpkin pie spice if you’re a rebel.
- Pure vanilla extract – Makes it taste special.
- Milk – Whole is best, but half-and-half or oat milk will do.
- Mini marshmallows – Don’t even try the big kind, trust me.
You can make small changes! Got honey or maple syrup? Swap for sugar. Vegan butter works. If you’re dairy-free, grab coconut milk. Flexible is the best kind of holiday recipe.
If you want a few more “dump-and-go” style side ideas, I drool over this sweet potato casserole dump go holiday side. 
How to Cook in the Crock Pot
The “hardest” part here is peeling sweet potatoes. Which honestly isn’t that rough—put something good on Spotify, zone out, and it’s done faster than you think.
Throw the chopped potatoes in your slow cooker. Drop in butter. Sprinkle brown sugar and cinnamon all over. Pour in a splash of milk and a dash of vanilla.
Cover. Turn on low. Walk away for 3-4 hours. Your biggest job? Mash the potatoes (right in the pot) with the back of a spoon, then swirl in marshmallows. Yep, that’s it. Warm, fluffy, and golden.
If you want something that’s pure comfort food (like, ultra stick-to-your-ribs), you might love this shepherds pie casserole dump go crock pot recipe.
When to Add Marshmallows
Let’s clear this up since I totally goofed the first time. Don’t put the marshmallows in at the beginning! They’ll just melt into nothing and make things sticky.
Wait until the sweet potatoes are cooked and mashed. Scatter marshmallows on the top—enough to basically carpet the surface. Pop the lid back on. Give it 8-10 minutes for the marshmallows to get gooey and soft. If you want that toasted look, you can unplug your slow cooker and use a torch (optional, but do it if you’re feeling wild).
Best part? You get that diner-worthy marshmallow swirl with zero skill. Sweet potato casserole crock pot magic, right?
Serving Tips
Alright, you’ve made it to the finish line. Here’s how to really make this sing:
- Sprinkle a few crushed pecans on top right before serving if you want some crunch.
- Honestly, a drizzle of maple syrup over each serving is next-level.
- If you have leftovers, slap on a dollop of whipped cream for “dessert” the next day.
- Serve it warm as a side—people will always think it’s more decadent (and complicated) than it actually is.
With a crockpot, you can actually keep this warm for ages so it doesn’t go cold during the main event. And be ready… people will ask for the recipe. Promise.
Storing and Reheating Leftovers
So, let’s be real. The sweet potato casserole crock pot leftovers are sometimes even better. Scoop the extras into an airtight container (or just cover the slow cooker insert with foil, not judging).
Pop them in the fridge—good for about 4 days. Microwave for a minute or two when you want a snack, or put leftovers back in the slow cooker on “keep warm” if you’re feeding a crowd the next day. If it dries out, a tiny splash of milk does wonders. Seriously, don’t let any of this go to waste.
Common Questions
Can I prep sweet potatoes ahead?
Absolutely. Peel and chop ‘em the night before. Toss in a zip bag and refrigerate.
Is this recipe gluten-free?
Yup. Double check the marshmallows, but otherwise you’re golden.
Can I double the recipe?
Sure, if your crockpot’s a giant one. Otherwise, overflow city.
What if I don’t like marshmallows?
I get it. Try a pecan brown sugar crumble instead. Still dreamy.
Can I make this vegan?
Yes! There’s vegan marshmallows and buttery sticks that taste amazing.
Give This Holiday Classic a Go
Honestly, this sweet potato casserole crock pot recipe rescued me during the last holiday shuffle. The fact that everyone loses their minds over it is just a bonus. Don’t forget to peek at the Crockpot Sweet Potato Casserole Recipe – The Cookie Rookie® if you want another riff, or check out this fabulous crock pot butternut squash soup or carnivore crock pot breakfast casserole for tomorrow’s morning-after fix.
Let me know if you try this, yeah? There’s nothing quite like seeing folks get excited over something so simple. Cheers to easy sides and stress-free holidays. 
Sweet Potato Casserole Crock Pot
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious sweet potato casserole made in a crock pot, featuring a gooey marshmallow swirl, perfect for hassle-free holidays.
Ingredients
- 3 pounds sweet potatoes, peeled and chopped
- Brown sugar, light or dark
- Butter, salted or unsalted
- Cinnamon (or pumpkin pie spice)
- Pure vanilla extract
- Milk, whole or alternative (oat milk)
- Mini marshmallows
Instructions
- Place the chopped sweet potatoes in the slow cooker.
- Add the butter, brown sugar, cinnamon, milk, and vanilla extract.
- Cover and cook on low for 3-4 hours.
- Once cooked, mash the sweet potatoes with a spoon in the pot.
- Scatter mini marshmallows over the top and cover.
- Let it cook for 8-10 minutes until the marshmallows are gooey.
- Optional: use a torch for a toasted look on the marshmallows.
Notes
For extra crunch, sprinkle crushed pecans on top before serving. Drizzle maple syrup for added flavor. Store leftovers in an airtight container in the fridge and reheat in the microwave or slow cooker.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg
