Lighten your work load and free up some oven space by making more of your Thanksgiving dinner in crockpots. This crockpot sweet potato casserole is a cinch to throw together, and requires very little of your attention.
Crockpot Sweet Potato Casserole
5 lbs sweet potatoes, peeled and chopped
3 cups water
1/2 cup milk (or heavy cream)
1/2 stick butter
3/4 cup brown sugar
1 Tbsp pumpkin pie spice
1/2 cup brown sugar
1/2 stick butter
1 cup pecans pieces
2 cups mini marshmallows
What You Do:
Place sweet potatoes and water in crockpot. Cover and cook on high for four hours, or until the potatoes are tender.
Drain the water.
Mash the sweet potatoes using a potato masher or an immersion blender. You can do this right in the crockpot.
Add milk, pumpkin pie spice, 1/2 stick butter and 3/4 cup brown sugar.
Stir until combined. Then, smooth the top.
In a small mixing bowl, combine all the topping ingredients, except the marshmallows.
Sprinkle the topping mixture over the mashed sweet potatoes.
Top with the marshmallows. Then, cover and heat for 15 minutes, or until the marshmallows have melted.
This sweet potato casserole recipe can also be finished in the oven. Use your crockpot to make your mashed sweet potatoes. Then, transfer them to a 9″ x 13″ casserole dish, add your nut topping, and bake in a 350 degree oven for 15-20 minutes. Add the marshmallows. Then, bake for another five minutes to melt them.
Finishing the casserole in the oven has a few advantages: it’ll crisp up the nut topping, toast the marshmallows and give you a casserole dish to carry to the table. But either way your sweet potato casserole is sure to be devoured.
You’ve gotta love Thanksgiving: it’s the only time of the year you can pass a dessert off as a side dish.