Since 1917, home cooks have been adding marshmallows to their sweet potato dishes during the Thanksgiving season. It all started when marshmallow company Angelus Marshmallows hired a cook to help them develop a recipe which would encourage housewives to use marshmallow in their recipes on a more regular basis.
Clever marketing gimmick or not, sweet potato casserole with marshmallows has now become a holiday staple that both kids and adults look forward to each year.
But did you know that you can use your slow cooker to make this festive sweet potato casserole? Not only does it free up space in your oven, but this cooking method also makes it easier if you are traveling to someone else’s home for the holidays or if you are bringing a dish into the office for a holiday potluck.
There are many different recipes for slow-cooker sweet potato casserole. Pillsbury’s recipe recommends that you first microwave a sauce comprised of brown sugar, pumpkin pie spice, butter, salt and water, and then pour it over peeled and cubed sweet potatoes in a slow-cooker. Let it cook for a few hours and then top with mini marshmallows.
Watch the simple preparation here:
Other recipes offer clever and tasty variations, like Delish’s suggestion of adding pecans for a salty crunch.
Over at Baking Beauty, Krystle makes her slow cooker sweet potato casserole extra-decadent by using heavy cream and candied nuts.
And at Chelsea’s Messy Apron, Chelsea keeps it simple by using canned sweet potatoes and adding orange juice to deepen the sweet flavor. She opts to top her casserole with brown sugar and vanilla extract, rather than mini marshmallows, but you can also add those in as the last step if you so desire.
Sweet potatoes are more than just a seasonal delight. This nearly fat-free vegetable is chock-full of important vitamins, including vitamin A (just one sweet potato contains over 100 percent of your daily needs), vitamin C, vitamins B5 and B6, potassium and fiber. So you can enjoy this sweet dish with little to no guilt. Happy Thanksgiving!