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.
Can you use uncanned sweet potatos and just precook them and mash? I have never seen sweet potatoes in a can.
Has anyone tried this with regular milk (maybe whole milk)? It’s listed as an alternative. Was curious how it might turn out. I’m not a fan of evaporated milk
I’ve only ever made this with plant milk (almond, soy, oat) and it turns out great. I’m sure regular or whole dairy milk would work well.
Very good blog post. Really Great.
Thank you so much!
What’s up everyone, it’s my first go to see at this site, and
article is genuinely fruitful in support of me, keep up posting these types of articles.
Great recipe!
Thank you! 🙂
I’m not a sweet potato fan but I make this a couple times a year and my family loves it. Thanks for the recipe.
I’m so happy to hear this! Thanks Mitzi! 🙂
How many people will this sweet potato casserole serve?
10 as a side!
any chance this can be made without the mixing and leaving the sweet potatoes whole? Thanks!
I don’t think that would work very well. If you want full sweet potatoes, try these baked sweet potatoes!
Do you smash up the sweet potatoes or no?
Beat them til smooth with the other ingredients
This recipe looks great and I am going to try it for Thanksgiving. But I’ve got to be honest it was miserable trying to read your article and write down the recipe with the enormous amount of ads popping up in the middle of the page.
Sorry Ashley! It’s how I make the money that allows me to run this site and host it on the internet