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.
I make sweet potato casserole every year in the oven using my grandmothers recipe, which is nearly identical to this one. I have never used orange juice before, so I will try that! We always put marshmallows on top of the pecan topping and everyone loves it. I want to use your recipe for the crockpot because it will make things easier. I was just going to leave off marshmallows, but was reading through the comments when it hit me. You could add the marshmallows and brown them with a blow torch! Yumm! Thanks can’t wait to make this!
Hope you love it! 🙂 And yes that’s genius! Thanks for the comment Jasmine 🙂
Can you please post a picture of the canned sweet potatoes you use. All of the ones I see seems to be in syrup. Or.. how many fresh sweet potatoes will be the right substitute for the canned ones?
I am going to try this for thanksgiving! I️ am obsessed with sweet potatoes! ♥️ I️ like fresh sweet potatoes though. How many fresh sweet potatoes would be equivalent to the canned sweet potatoes in the recipe?
made this for my work thanksgiving potluck and everyone was asking for the recipe!
Can anyone tell me how long they cooked I️t for when they doubled the recipe??
You don’t have to kill yourself peeling and chopping and boiling. Wash and remove all the little stringy things from your sweet potatoes. Wrap in foil. Bake in oven 450 degrees for about 90 minutes depending on how big your sweet potatoes are. Less time for smaller ones. Let cool. I bake mine the night before and let them cool overnight in the foil on the counter. In the morning simply peel the jackets right off. MUCH easier than trying to peel and chop and then boil those tough taters! Plus they smell wonderful when baking.
Thank you so much for your great, easy way of getting the sweet potatoes ready for recipes, what a wonderful time-saver! Well, if not so much a “time-saver”, definitely a “hard work saver”! Sweet potatoes aren’t always that FUN to prepare, not even close to as much fun as they are to EAT!! I LOVE your idea and will definitely give it a try!! My only question is this; you mention leaving the baked sweet potatoes on the counter overnight, I wouldn’t expect this to be safe, don’t they need to be refrigerated after you have baked them? Maybe that’s a silly question, but I’ve always assumed that they would need to be refrigerated after baking…
Thank you in advance for any advice you have to offer!
Thanks Tammie!
Hi. I plan on making this year and can’t wait to try your recipe
I hope you love it! 🙂
Hi! I have made this in the past and love it. We have a small group this year so want go make it in the oven. How long should I coook it & at what temp? Has anyone tried it in the oven instead of the slow cooker?
Hi Jan! I’m happy you’ve enjoyed this recipe in the past! I’ve never tried it in the oven, so hopefully someone else can speak up to your comment! I would recommend 325 degrees F for 25-30 minutes (keeping an eye on it of course!) Hope that helps ?
This is probably a silly question, but I don’t cook often. Do I use low or high setting? Thank you and have a Happy Thanksgiving.
Sorry, I just noticed it clearly says high setting. Thanks for the great recipe. Can’t wait to try it.
Awesome! I hope you love it 🙂
No, not silly at all 🙂 It’s easy to miss it in the instructions, but should be high for 2.5 – 4 hours 🙂 Happy Thanksgiving to you as well Diana!
This recipe looks tasty and easy and will free up space in my oven for other Thanksgiving dishes. However, just thought you should know that when I try to print it
from my iPhone all I get is the website address at the bottom of the page. Other websites print fine. I even bought a new toner cartridges. Might be something on your end.
I hope you love it! Thanks so much for the heads up Lisa, I will let my web developer know and hopefully we’ll get it fixed ASAP!
This looks amazing and I can’t wait to try it next week! I have the same CrockPot as you and in trying to plan just wondering what your cook time is? How do you know when it’s done? Lastly, I couldn’t find plain canned sweet potatoes anywhere so I purchased the Bruce one’s in syrup, would you rinse or just drain? Thank you so much for all your helpful responses.
Thanks Jessica! Mine is always done right around 3 hours 🙂 It will be puffy and the topping a bit caramelized when it’s done (like the first picture in my post). I’m not familiar with the sweet potatoes in syrup — if they are sweet I would recommend either rinsing or reducing the added sugar so it’s not too sweet. Hope you love this casserole!