Tired of juggling oven space during the holidays? This Slow Cooker Sweet Potato Casserole is your secret weapon. It delivers all the classic, comforting flavor of the traditional Thanksgiving side dish but with the incredible convenience of your crockpot. You get a perfectly creamy, rich sweet potato base with a crunchy, sweet pecan topping, all while your oven stays free for the main course. This recipe isn’t just easy; it’s a game-changer for stress-free holiday cooking.
Why You’ll Love This Slow Cooker Sweet Potato Casserole
Making this beloved dish in the crockpot is a revelation, and here’s why you’ll never go back to the old way.
- Frees Up Precious Oven Space: This is the biggest win. Let your turkey, ham, or other bakes have the oven all to themselves. Your side dish will cook to perfection on the countertop.
- Incredibly Easy & Convenient: Simply mix the ingredients for the base, dump them in the slow cooker, and let it do the work. It’s a true set-it-and-forget-it recipe.
- Perfectly Creamy Texture: The slow, gentle heat of the crockpot breaks down the sweet potatoes beautifully, resulting in an exceptionally smooth and creamy casserole every single time.
- Classic Holiday Flavor: With warm spices, brown sugar, and a buttery pecan topping, this dish has all the nostalgic flavor you crave for holiday gatherings. For another festive favorite, try this amazing Thanksgiving stuffing recipe.
Key Ingredients for the Perfect Casserole
This recipe uses simple, wholesome ingredients to create its signature flavor. Here’s what you’ll need.
For the Sweet Potato Base
- Sweet Potatoes: The star of the show. You’ll want about 4 pounds, peeled and diced.
- Butter: Melted butter adds richness and a silky mouthfeel.
- Brown Sugar: Provides a deep, molasses-like sweetness that complements the potatoes.
- Milk or Heavy Cream: Use heavy cream for a richer result or milk for a slightly lighter version.
- Eggs: They act as a binder, giving the casserole structure.
- Vanilla Extract: A splash of vanilla enhances all the other flavors.
- Warm Spices: A classic combination of cinnamon and nutmeg is essential.
- Salt: A pinch of salt balances the sweetness.
For the Crunchy Pecan Topping
- Pecans: Coarsely chopped for the best texture.
- Brown Sugar: Creates that sweet, caramelized crunch.
- Flour: Helps bind the topping together into a delicious crumble.
- Butter: Cold, cubed butter is cut into the mixture to create a crumbly, streusel-like topping.
How to Make Slow Cooker Sweet Potato Casserole Step-by-Step
Making this crockpot sweet potato casserole is a straightforward process. Just follow these simple steps for a flawless result.
- Prepare the Slow Cooker: Grease the insert of a 6-quart slow cooker with butter or non-stick spray.
- Cook the Sweet Potatoes: Place the peeled and diced sweet potatoes in the slow cooker. Cook on high for 2-3 hours or on low for 4-5 hours, until they are fork-tender.
- Mash the Potatoes: Once tender, mash the sweet potatoes directly in the slow cooker insert using a potato masher. You can also transfer them to a bowl if you prefer to use an electric mixer for an extra-smooth consistency.
- Mix the Base: Add the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until everything is well combined and smooth. Spread the mixture evenly in the slow cooker.
- Prepare the Topping: In a separate bowl, combine the chopped pecans, brown sugar, and flour. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the Topping and Cook: Sprinkle the pecan topping evenly over the sweet potato mixture. Place a paper towel over the top of the slow cooker insert before putting on the lid—this absorbs condensation and prevents the topping from getting soggy. Cook on high for another 30-45 minutes, or until the center is set and the topping is golden.
Expert Tips for Success
Follow these simple tips to ensure your Slow Cooker Sweet Potato Casserole is perfect every time.
- Avoid a Watery Casserole: The paper towel trick is essential! It traps condensation that would otherwise drip back onto the casserole, ensuring a thick, creamy base and a crisp topping.
- Fresh is Best: While you can use canned yams in a pinch, fresh sweet potatoes provide the best flavor and texture for this recipe.
- Don’t Overmix: When mixing the base ingredients, stir just until combined. Overmixing can make the casserole dense.
- Check for Doneness: The casserole is done when the center is set and doesn’t jiggle. An instant-read thermometer should register 165°F.
Topping Variations & Customizations
While the classic pecan topping is a favorite, feel free to customize it to your liking!
- Marshmallow Topping: For a sweeter, gooier version, skip the pecan topping. Sprinkle 2 cups of mini marshmallows over the casserole during the last 15 minutes of cooking.
- Oat Crumble Topping: Add ½ cup of old-fashioned rolled oats to the pecan topping mixture for an extra-hearty, streusel-like crunch.
- Nut-Free Option: Create a nut-free crumble by mixing ½ cup of flour, ½ cup of brown sugar, ¼ cup of cold butter, and 1 teaspoon of cinnamon. Sprinkle over the top as instructed. This is a great alternative to our popular pecan tassies recipe for those with nut allergies.
Make-Ahead and Storage Instructions
This casserole is perfect for preparing ahead of time, making your holiday even easier.
- Make-Ahead: You can prepare the sweet potato base up to 2 days in advance. Store it in an airtight container in the refrigerator. On the day of serving, transfer it to the greased slow cooker, add the freshly made topping, and cook as directed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave. For larger amounts, you can gently reheat the casserole in the slow cooker on the low setting for about an hour. If you’re looking for another easy make-ahead dish, this sausage hashbrown breakfast casserole is a fantastic choice for the morning.
Frequently Asked Questions
Absolutely! You can prepare the sweet potato base (without the topping) up to two days in advance. Keep it covered in the refrigerator. When ready to cook, transfer it to the slow cooker, add the freshly prepared topping, and cook as the recipe directs.
Yes! To use a marshmallow topping, prepare the sweet potato base as directed. Cook it for about an hour on high, then sprinkle about 2 cups of mini marshmallows over the top during the last 15-20 minutes of cooking, just until they are puffy and slightly melted.
Yes, you can use canned sweet potatoes (yams) in a pinch. You will need about two 40-ounce cans, drained and rinsed. Since they are already cooked, you can skip the initial cooking step, mash them, mix with the other base ingredients, and cook with the topping for about 1.5 to 2 hours on low.
The key is to place a layer of paper towels over the top of the slow cooker insert before putting the lid on for the final cooking stage. The paper towel absorbs the condensation from the lid, preventing it from dripping onto the casserole and making it watery.
Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or back in the slow cooker on low until warm.
The Ultimate Holiday Side Dish
This Slow Cooker Sweet Potato Casserole is more than just a recipe; it’s a solution for a calmer, more enjoyable holiday. It’s a crowd-pleasing, delicious side that takes the pressure off you and your oven. We hope this becomes a new tradition in your family’s holiday feast!
If you make this recipe, we’d love to see it! Please leave a comment below or share a photo on Pinterest and tag us.
Slow Cooker Sweet Potato Casserole Recipe
Slow Cooker Sweet Potato Casserole (The Easiest Holiday Side!)
Ingredients
Equipment
Method
- Grease the insert of a 6-quart slow cooker with butter or non-stick spray.
- Place the peeled and diced sweet potatoes in the slow cooker. Cook on high for 2-3 hours or on low for 4-5 hours, until fork-tender.
- Mash the cooked sweet potatoes directly in the slow cooker insert. Stir in the melted butter, ½ cup brown sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined. Spread the mixture evenly.
- In a separate bowl, combine the chopped pecans, ½ cup brown sugar, and flour. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the pecan topping over the sweet potato mixture. Place a single layer of paper towel over the slow cooker insert before securing the lid. Cook on high for an additional 30-45 minutes, until the center is set.
- Remove the lid and paper towel. Let the casserole rest for 10 minutes before serving warm.
Notes
Make-Ahead Tip: Prepare the sweet potato base up to 2 days in advance and store it in the fridge. Add the fresh topping just before cooking.
