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.
If you are using real sweet potatoes, how many would you use?
I used pumpkin puree the first time I made this, since I already had some, and it was great. The second time, like others all I could find was yams in syrup. I drained and rinsed them and it came out fine… In case people are wondering!
Thanks for sharing Amy!!
Hi – This recipe is fantastic and everyone loved it! I found that the softened butter would not mix in evenly; even in my electric mixer it was in clumps. Could it just be melted and then mixed in?
Sure! Just let it cool down a bit before mixing it in so it doesn’t melt the sugars
These are amazing!
Thank you!
We made this recipe for thanksgiving and it did not work for us at all. The sweet potato mixture (we used canned, drained potatoes) was extremely wet. We didn’t add anything to the recipe. It was just very liquidy. So much so that there was liquid at the edges of the pot before the topping was added. To illustrate how wet and soft the potatos were, when I added the topping, it kind of sunk into the middle and was hard to spread across the top. There was no structural integrity to the potatoes to support the topping. The potatoes were also rather grainy, instead of smooth like in the pictures. Granted, that might be due to the quality of the potatoes (sugary Sam, if anyone’s curious). Finally, the topping was very dry, not surupy like in the photos. Again, we literally followed every step in the recipe with no alterations or additions. It just didn’t look anything like we expected. It tastes like sweet potatoes though.
Can this recipe be cut in half? Single person cooking for two.
Yes! 🙂 The cook time may be a bit shorter; so just keep an eye on it 🙂
How long would you cook if you are doubling the recipe?
How many sweet potatoes do you cook that would be equivalent to 2 29 ounce cans?
Approximately 3.5 pounds. Enjoy!
This is clever, but why is the topping liquidy when done? I make a sweet potatoe casserole for thanksgiving and christmas and the best part is the crispy pecan and brown sugar topping…it’s bubbles up and crystalizes like a streudl topping. The recipe is super easy and is make-ahead.
I made this and it was good, but I did not think it was sweet enough. Next time I will add a little more sugar to the recipe.