Slow cookers and comfort food go hand in hand, and this Crockpot Sweet Potato Casserole with Canned Yams is the perfect example of why. It’s that magical combination of rich flavors, creamy textures, and a touch of nostalgia that makes this dish a must-have on any holiday table—or even a cozy weeknight dinner.
With buttery sweet potatoes, toasted pecans, and a gooey marshmallow topping that caramelizes beautifully as it cooks, this casserole transforms a humble can of yams into a dish that’s nothing short of indulgent.
Growing up, my family always had some variation of sweet potato casserole during the holidays, but the process often involved hours of mashing, baking, and a heap of dishes. That’s why this crockpot version has become a game-changer in my kitchen.
This recipe has been trending lately because of its simplicity and nostalgic appeal, with many food lovers rediscovering the charm of canned yams in a whole new light.
Trust me, your crockpot has never smelled this good.
Flavor Bomb Alert!
- It saves time and effort: No peeling or chopping! Using canned yams means this recipe comes together quickly, making it perfect for busy holiday prep.
- The flavors are unbeatable: The combination of sweet, buttery yams, crunchy pecans, and gooey marshmallows is a nostalgic delight that everyone loves.
- It’s versatile: Pair it with savory proteins or use it as a decadent dessert. Either way, it shines!
- It’s a lifesaver for hosting: With the crockpot doing the work, you can focus on other dishes or just enjoy time with your guests.
- It’s a crowd-pleaser: This dish disappears fast at potlucks and family gatherings—guaranteed.
Crockpot Sweet Potato Casserole with Canned Yams Recipe
Equipment
- Cooking spray
- Slow cooker
- Spatula or spoon
- Serving spoon
- Measuring cups
Ingredients
- 2 cans sweet potatoes, drained
- 1 package miniature marshmallows
- ¾ cup light brown sugar
- cooking spray
- ⅓ cup butter, cut into 1/4-inch pieces
Instructions
- Spray the inside of your slow cooker with cooking spray.
- Place canned sweet potatoes evenly in the slow cooker.
- Arrange slices of butter over the sweet potatoes.
- Sprinkle brown sugar generously over the top.
- Cook on high for 3 to 3 ½ hours.
- Add marshmallows on top during last 15 minutes.
- Cook until the marshmallows are soft and slightly puffy.
Notes
- For a nutty crunch, sprinkle chopped pecans with the marshmallows before the final cooking stage.
- Use mini marshmallows for more even melting and better coverage.
| Nutrition | Value |
| Calories | 531kcal |
| Carbohydrates | 109g |
| Fibre | 4g |
| Fat | 8g |
| Protein | 4g |
| Cholesterol | 20g |
Tips That Will Ease Your Job!
- Use Pre-Chopped Pecans: Save time by grabbing a bag of pre-chopped pecans from the store. No chopping board or knife is needed!
- Spray the Crockpot: Lightly coat your slow cooker with non-stick spray to prevent sticking and make cleanup a breeze.
- Layer Smartly: Place the canned yams at the bottom to ensure even cooking, and save the marshmallows for the last 20 minutes.
- Set It and Forget It: Prep everything in advance, toss it in the crockpot, and let it do all the work while you relax or focus on other tasks.
- Keep Warm Setting: If serving later, use the crockpot’s “Keep Warm” function to maintain the perfect temperature without overcooking.
