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 is ready to serve straight from the slow cooker.

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.

This recipe includes potatoes, eggs, salt, butter, evaporated milk, orange, sugar, and vanilla.

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.
The topping ingredients for this Crockpot Sweet Potato Casserole are prepped: chopped pecans, flour, vanilla, sugar, and butter.

How To Make Crockpot Sweet Potato Casserole

  1. Prep slow cooker: Line or spray with nonstick spray.
  2. Mix sweet potatoes: Drain, beat until smooth, and spread into the slow cooker.
  3. Make topping: Mix ingredients until crumbles form. Sprinkle on top.
  4. Cook: Cover and cook on high for 2-½ to 4 hours until the edges are browned and center is firm.
  5. 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.
All the filling ingredients are mixed together, and the topping is combined separately.

What To Serve With Crockpot Sweet Potato Casserole 

Adding everything to the slow cooker to cook.

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:

4.83 from 52 votes

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!
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 10 servings, as a side

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.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.83 from 52 votes (21 ratings without comment)

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174 Comments

  1. susan schwerdtfeger says:

    Hi Chelsea. So excited to try this recipe this thanksgiving and am feeling pretty confident to try it without a trial run. One question, do you use salted or unsalted butter? I never know what to use when the recipe doesn’t specifically state. I just always worry about things being over salted. Thanks, and keep the recipes coming!

    1. chelseamessyapron says:

      Thank you Susan!! I hope it’s a huge hit! ๐Ÿ™‚ I use unsalted

  2. Norma Satterlee says:

    5 stars
    This looks and sounds fantastic! I plan to make this for our Thanksgiving dinner this year. I may make one shortly just to “try” it out. My question: Is it difficult to remove it from the crock without making it look messy? I love the idea of not using space in the oven.

    I haven’t made it yet, of course, but am going to give it five stars as I like all the ingredients!

    1. chelseamessyapron says:

      Thank you so much Norma! ๐Ÿ™‚ I hope you love it! I actually just serve it from the crockpot, so I’m not sure how well it transfers over. I doubt it would be a very clean looking transfer though. You could always transfer and then add a few more nuts for appearance purposes.

    2. JB says:

      5 stars
      It’s so easy to make in the oven. I make it every year in a 9×13 casserole dish. You could also use a large glass pie plate or a pretty baking dish of similar size. Bakes in the oven at 350 for 35-45 minutes or until the top is slightly brown. If you don’t really need to use the crockpot to save oven space, the oven method is simple and results in a crunchy top, which is good contrast to the soft sweet potato souffle.

      I think mine usually bakes at least 40 minutes, so you could probably bake it ahead of time for 35 minutes, then put it in the oven for 10 minutes before serving.

      I also recommend punching up the orange flavor by adding some orange zest and/or a touch of grand marnier, triple sec, or other orange liquer.

      1. chelseamessyapron says:

        Thank you so much for your help JB! ๐Ÿ™‚

      2. chelseamessyapron says:

        Thanks so much for your help JB! ๐Ÿ™‚

      3. Krissy says:

        Is the baking the same if I double this ?

  3. Darla Manship says:

    Your recipe looks yummy! I just have one question though – what are pecan chips?

    1. Margo says:

      Help! Mine turned out too runny. I already put the topping on. How to fix?

      1. Chelsea Lords says:

        Did you cook it? It firms up as it cooks!

  4. Lexi Anderson says:

    dumb question, do you drain the liquid off the canned potatoes?

    1. chelseamessyapron says:

      Definitely not a dumb question! ๐Ÿ™‚ Yes, you do!

  5. Emily says:

    Hi,

    looks great. Do i need to change anything if using fresh sweet potatoes and not canned?

    thanks!

  6. Rhonda C says:

    I use fresh sweet potatoes and bake them in the crockpot the day before. Easy ’nuff and there’s no need to slice or boil. Just let the cooked potatoes cool before removing the peel and mashing.

    This recipe is a huge hit with family and friends! Thanks!

    1. chelseamessyapron says:

      Awesome!! So glad to hear it Rhonda!! Thanks so much for the comment ๐Ÿ™‚

    2. Melissa Blackwell says:

      How many sweet potatoes do you use?

  7. Sue says:

    5 stars
    Oops for got to give it 5 stars

  8. Sue says:

    I made a double batch of this for our crowd for Thanksgiving. They ALL loved it! Great recipe!

    1. chelseamessyapron says:

      So, so great to hear!! Thank you so much Sue!

  9. Eve says:

    5 stars
    Hi Chelsea, this looks delicious!!

    quick question, how do you serve it on thanksgiving dinner? in the actual crockpot?

    if so, can i make it in the glass baking dish instead? any idea what the baking time would be in the oven?

    thanks!!

    1. chelseamessyapron says:

      Thank you so much Eve!! Yes, I actually do serve it up in the crockpot ๐Ÿ™‚ If you want though, you could cook just the sweet potato part in the crockpot and then transfer it to a baking dish instead and finish it in the oven with the pecan topping afterwards ๐Ÿ™‚ I’m not really sure temp/time in the oven since I haven’t tried this, but I think 375 degrees (uncovered) for 10-15 minutes or until the pecan topping looks delicious and is cooked through. That is a guess though since I’ve never tried it! Sorry to not be of more help!

  10. Elsie Simpson says:

    5 stars
    Hi,
    I’ve fixed sweet potato casserole for years, never tried it in the slow cooker but why not! I was wondering however, my old recipe calls for canned milk, what would you think of using canned milk instead of whole?
    Our family all loves this so much. Enjoy your recipes!!! and your hints!!!
    Elsie

    1. chelseamessyapron says:

      Hey Elsie! Haha, I agree why not? ๐Ÿ™‚ ๐Ÿ™‚ Thank you so much for your sweet comment! I actually have never tried using canned milk (and don’t really use it often at all), so I’m not sure. If you use the same amounts as the whole I don’t see why it wouldn’t work, but I’m not sure how it will affect the flavor. If you’re used to having canned milk then it probably will be great. Sorry to not be of more help!