Slow Cooker Sweet Potato Casserole
Prep time
Cook time
Total time
Author: McCormick
Serves: 8 servings
Ingredients
- 5 pounds sweet potatoes, peeled and cut into cubes
- ½ cup chicken stock or vegetable stock (for vegan)
- ¼ cup firmly packed brown sugar
- ¼ cup dairy-free buttery spread or sticks, cut into chunks (can swap in coconut oil)
- 2 teaspoons ground cinnamon
- 1 teaspoon salt, or to taste
- ½ teaspoon ground nutmeg
- 2 cups miniature marshmallows (vegan optional)
Instructions
- Grease the inside of a 6-quart slow cooker. Add the sweet potatoes, stock and brown sugar.
- Cover and cook for 4 hours on high, stirring once each hour, or until the potatoes are tender.
- Stir in the buttery spread (or coconut oil), cinnamon, salt and nutmeg. Cover and let stand 5 minutes.
- Beat the sweet potatoes with a hand mixer on medium-high speed until smooth. Taste test, and mix in more seasoning, if needed.
- Top with the marshmallows. Cover and cook 10 minutes on high, or until the marshmallows are slightly melted.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/slow-cooker-sweet-potato-casserole