This Crockpot Sweet Potato Casserole has a creamy sweet potato base topped with a flavorful pecan mixture. Save that precious oven space!
If you’re saving the slow cooker for another dish, try my oven-baked Sweet Potato Casserole.
Crockpot Sweet Potato Casserole
I love sweet potatoes! I make Roasted Sweet Potatoes every week, Sweet Potato Burrito Bowls are my favorite veggie meal, and my kids always want Ground Turkey Sweet Potato Skillet.
We have sweet potato casserole for every holiday—and sometimes just when I’m craving it!
This recipe is a winner. It’s great for summer since I don’t need the oven, and perfect for holidays when the oven is busy with Roasted Vegetables or Thanksgiving Dressing.
Ingredients
Here’s what you’ll need to make Crockpot Sweet Potato Casserole:
- Sweet Potatoes: Canned sweet potatoes are easy, quick, and tasty.
- Butter: Softened for easy mixing.
- White Sugar & Brown Sugar: Adds sweetness and depth of flavor.
- Orange Juice: Gives a fresh, bright flavor.
- Eggs: Binds it all together and gives a little lift.
- Vanilla Extract: Boosts sweetness and adds warmth.
- Evaporated Milk: Makes it creamy without being heavy.
Crockpot Sweet Potato Casserole Topping Ingredients:
- Pecans: Finely chopped for crunch.
- Brown Sugar: Adds a rich sweetness.
- Flour: Helps the topping hold its shape and crisp up nicely.
- Butter: Softened butter mixes easily for a crumble topping.
- Vanilla Extract: Adds flavor to the topping.
- Salt: Brings out all the flavors.
How To Make Crockpot Sweet Potato Casserole
- Prep slow cooker: Line or spray with nonstick spray.
- Mix sweet potatoes: Drain, beat until smooth, and spread into the slow cooker.
- Make topping: Mix ingredients until crumbles form. Sprinkle on top.
- Cook: Cover and cook on high for 2-½ to 4 hours until the edges are browned and center is firm.
- Rest and serve: Turn off, let sit for 20 minutes, and enjoy!
Recipe Tips
- Texture: If you like a chunkier texture, lightly mash the sweet potatoes instead of beating them until smooth.
- Switch nuts: Swap out pecans for walnuts or even a mix of nuts for a different crunch.
- Flavor boost: Add some pumpkin pie spice for a fun Fall flavor.
- Make ahead: Make the casserole the night before, but skip the crumble. Cover and put it in the fridge. Keep the crumble in a sealed bag in the fridge. The next day, add the crumble and cook in the slow cooker.
What To Serve With Crockpot Sweet Potato Casserole
- Serve with an everyday dinner next to Grilled Chicken or Grilled Steak and a Garden Salad.
- Add it to your Thanksgiving or Christmas table with Crockpot Turkey Breast, Thanksgiving Salad, Cornbread Dressing, and Dinner Rolls.
- For Easter, pair it with Asparagus Salad, Roasted Broccoli, Cobb Salad, and these easy Drop Biscuits.
Storage
Leftovers?
- Best fresh: The topping is crispy when fresh but softens after chilling.
- Fridge: Keep for up to 3 days in a sealed container.
- Freeze: Freeze for up to 3 months. Defrost in the fridge.
- Reheat: Warm in the microwave or oven, but the topping won’t stay crispy.
More Sweet Potato Recipes:
- Mediterranean Sweet Potatoes with a delicious Greek yogurt sauce
- Air Fryer Sweet Potatoes with a delicious seasoning blend
- BBQ Chicken Sweet Potatoes with red onions
- One-Pan Sweet Potatoes and Sausage with a sweet bell pepper
- Taco-Stuffed Sweet Potatoes with a tasty sauce
Crockpot Sweet Potato Casserole
This Slow Cooker Sweet Potato Casserole has a creamy sweet potato base topped with a delicious pecan crumble—perfect for freeing up oven space!
Equipment
- Crock-Pot 6-quart
- stand mixer or hand mixer
Ingredients
Sweet Potatoes
- 2 (29-ounce) cans sweet potatoes see note 1
- 4 tablespoons unsalted butter softened
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2-1/2 tablespoons light brown sugar lightly packed
- 1 tablespoon orange juice
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/2 cup evaporated milk see note 2
Topping
- 3/4 cup chopped pecans measured after chopping
- 1/2 cup light brown sugar lightly packed
- 1/2 cup flour
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter softened
- 1/4 teaspoon salt
Instructions
- Line a 6-quart slow cooker with a disposable liner or spray generously with cooking spray.
- Drain sweet potatoes. Add all the ingredients listed under “sweet potatoes” to a large bowl attached to a stand mixer (or use a hand mixer). Beat until the mixture is completely smooth. Pour into the bottom of a slow cooker, smoothing the top.
- In a medium bowl, add all the ingredients listed under “topping.” Stir well, using your fingers to mix until crumbles form. If mixture is too wet, add 1–2 tablespoons additional flour. Sprinkle evenly over the sweet potato layer, but do not press it down.
- Cover the slow cooker and cook on high for 2-1/2 to 4 hours, depending on how hot your appliance cooks. (Don’t cook on low—it doesn’t work). Edges will be lightly browned and set; center should look firm). Turn off the Crock-Pot, remove lid, and let stand for 20 minutes to firm up a bit. Serve and enjoy!
Video
Recipe Notes
Note 1: Canned sweet potatoes/yams: While sweet potatoes and yams are different, a lot of grocery stores use interchangeable labeling with the two.
Note 2: Use regular evaporated milk (not low-fat/fat-free). Alternatively, use whole or 2% milk. Don’t confuse evaporated milk with sweetened condensed milk.
Storage: Keep in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Defrost in the fridge.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 378mg | Potassium: 236mg | Fiber: 8g | Sugar: 18g | Vitamin A: 7200IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for posting this! It looks amazing and I have already shared it with my momma and we have added it to our Thanksgiving menu! MMM…can’t wait to try it!
Yay!! So glad to hear it! I hope you all love it 🙂
I’m so excited to use this recipe. For Easter. Do you have a cookbook?
Hi Sharon! I’m so excited you’ll be making it for Easter — I hope you love it! I don’t yet, but hope to someday!
I’ve never tried a sweet potato but this recipe may just convince me. Plus sweet potatoes are always made with extra sweet additions so I can’t go wrong, right? 🙂
I love potatoes! I am the only one in my family who does 🙁 This casserole looks fantastic! Thanks, Chelsea.
I meant sweet potatoes!
What a great recipe for the holidays, Chelsea! I love the idea of not taking oven space and putting them in the crockpot. Pinned!
Oh my goodness this looks increds. I love sweet potato dishes. Gimmeeeeee
What a great way to prepare sweet potatoes, Chelsea! I love that crumbly topping! And I agree, Thanksgiving is the perfect excuse to eat them even more than usual!
Thank you! Thank you! Thank you! I’m making this for Thanksgiving since I work the first half of the day and don’t have much time to prepare for dinner. I’m excited to try this! 🙂
I’m totally there with ‘ya on slow-cooking on Thanksgiving! Saves so much oven space which that turkey definitely needs! 😉 This casserole looks absolutely perfect—sweet potatoes with TONS of streusel is an absolute must around here. 😀
this sounds really great! I love sweet potatoes but honestly I have never tried canned ones… I bet this was delicious! and the topping oh-my-gosh! yum pinning!
Do you think I could double this? I need to cook for a big group and this would be a perfect solution. Although the single recipe might be enough for me in a few sittings! Thank you for the simple, fabulous idea!!
Hi Michele!! I haven’t tried doubling the recipe, so I’m not sure (sorry!!). I’m just worried the edges might start to get too crispy and maybe even burned, while the middle isn’t cooked through. Let me know if you end up trying it and how it works! Sorry to not be of more help.
When using the casserole mix that’s already made in the can how long do I cook the entire thing for? We found a great casserole mix already made in a can! Just wondering if it’s still 3 hour cook time when not making from scratch?!?!
Hey Aleta, I haven’t tried any sorts of casserole mixes for this recipe (only the recipe written), so I couldn’t say how it would work; sorry and good luck!
Hi, I’m wondering if the topping can be done nut-free?? I’m making this for a 1st grade feast and there are nut allergies.
Hi Melissa! I haven’t tried this without a nut topping, but you could leave off the topping entirely if needed and just cook the potatoes. Another option would be to transfer the cooked sweet potatoes from the crockpot to a casserole dish and broil miniature marshmallows in the oven.
I make it as directed and just leave the pecans out, as my son is allergic to all nuts. It’s delicious!
I am so happy to hear this! Thanks Kelly!
I have a question-do you buy the canned yams in syrup or did you find them without syrup?
Without syrup! 🙂
Whatbrand do you use? The only canned yams or sweet potatoes I see on the market are with syrup unless you buy sweet potato purée (I’m assuming that would still work?).
Hi Chelsea,
I have doubled this recipe quite a few times in my big 7 qt. cookers. It takes a little longer to cook and you have to be careful that it doesn’t overcook, but it can be done.
Hey Rhonda!! Thank you so much for letting me (and lots of others!) know! I so appreciate your help! 🙂
About how much longer if you double the recipe?
How long do you cook it if doubled?
If I double this how long do I cook it for?
I don’t know if it will work the same way (cook through at the base before the top) doubled in one crockpot; you’d probably want to do two separate crockpots
Might need to lower temp on crock pot 1/2 way through total time cooking. May prevent burning on sides of crock pot. Also,the time of cooking may be longer on the lower temp.