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.
This is exactly what I was looking for! I was wondering though if anyone made this ahead of time and reheated in the oven, if so what temp/ time did ya use? If not, any ideas on reheating lol or should I just use it as an excuse to get a second crock pot 😉 Many thanks!
Haha take the excuse to get another crockpot for sure 😉 I actually haven’t reheated it so I can’t say for sure, but I’m pretty certain if you made it without the pecan topping you could then store the sweet potato part and then cook it in the oven with pecan topping (which you could also prepare ahead of time and store in the fridge). If you did that I’d think 325 for 25-30 minutes should do the trick (keeping an eye on it of course!) Hope that helps 🙂
Thanks Chelsea, happy (a lil early) Thanksgiving!
I made this for my command Thanksgiving and it was a huge it! I made one batch and put it in the crockpot and then did a second batch on top of it. When it was almost done I put marshmallows on top and cooked until they were melted. I didn’t have any left to take home! 😀
Thank you. Made for a pot luck at work and everyone raves about it.
I did change up a couple of the ingredients. Used organic sugar, almond milk and coconut flour.
But was so pretty, cooked well and it didn’t last long!
So awesome to hear!! And I love your healthier swaps 🙂 Thanks so much for the comment Shannon! 🙂
This looks amazing and I am planning on making it for Thanksgiving this year. In the past my family has always had marshmallows with our sweet potatoes. I wonder if anyone has made this exact recipe and then added mini marshmallows after?
Hey Christina! I haven’t, so I hope others could comment if they have, BUT I do think if you made the sweet potato base without the pecans in the crockpot you could put mini marshmallows on top and then broil it in the crockpot in the oven for a couple of minutes (watching closely). As long as your crockpot pieces removes and is oven safe that should give the same results 🙂
Looks perfect for my Thanksgiving meal! However, I have fresh sweet potatoes from my in laws garden. How many should I use?
Please tell us what size crockpot you used, it would be very helpful.
6 quart 🙂
Oh my gosh!! didn’t change a thing and the whole family loved it. What a great recipe and I liked how easy it was!
So glad to hear you enjoyed it! Thanks for the comment 🙂
A family member has requested this for fourth of july. But she wants marshmallows. I’ve never made this. Should I top it with ur topping then marshmallow or will the the too sweet?
I haven’t tried adding a marshmallow topping to this, but I imagine it would be quite sweet with both toppings! I’m also not certain the marshmallows will cook well in a slow cooker…
You can finish it off with the miniature marshmallows afterwards. My Granny always made sweet potato casserole for Thanksgiving (not in a crockpot) and she had this type of topping and the melted miniature marshmallows on top. You will just have to transfer the sweet potato casserole with the above topping to a casserole dish and finish off in the oven (I’ve also read on another site people used a broiler) to melt the marshmallows.
I’ve never used a crockpot for sweet potato casserole before, but I’ve decided to make all my sides in crockpots this Thanksgiving. I will also add the miniature marshmallows because that’s just how we always did it in SE Alabama and I want it keep it as traditional as possible since I’m now in WA State.
S0 because I am a little obsessed with making recipes a little cleaner I did this with your sweet potato casserole for our families Thanksgiving last Sunday and it was still a hit! I subbed raw honey for all the white sugar and used almond milk instead of cow milk (mostly because we had run out of cow milk) and whole wheat flour for the white flour. I didn’t make any other changes as I really wanted to try this recipe out without wrecking it! It was GREAT! I also doubled everything for a large group and it went just fine in the crockpot. THANK YOU!!!
So great to hear you enjoyed this!! Love the healthier substitutions! 🙂 Thanks for the comment!
Did you prepare the topping the night before as well?
Yes, you definitely can 🙂