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!
Featured Comment
“I have been using this recipe for 5/6 yrs and it has been a family staple ever Thanksgiving. I was never a fan of Sweet Potatoes and made just for my family one year, now I love it! Thank you for sharing”
– Erica
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 crockpot sweet potato casserole 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:
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!
Video
Equipment
- 6-quart 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!
Final step! Please let us know how it was by leaving a review.
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.
Do you think I could use a 4.5 qt. crockpot with the same cooking time?
Hey Carla, I haven’t tested it in a 4.5 qt crockpot so I can’t say for sure. I’ll add it to my list of things to test.
I made it for years in the crockpot, but for the past 7 or so years I bake it in the oven. Same ingredients, layer it the same way as crock pot, then bake at 350 degrees for 40-45 minutes, until it turns golden and is mostly set.
As a FYI, I always double the recipe for Thanksgiving. I prepare it the day before & refrigerate. Remove from fridge in the morning,
so it can come closer to room temp. (We eat around 12:30, so it’s just out for couple of hours.) If it’s still cool by time to bake, I’ll put in the oven as it preheats. Because of refrigerating it, I do allow an hour for bake time just in case, but it’s typically done in the 45 minutes.
We like this casserole made with dark brown sugar, and we leave out the white sugar in the potatoes. And extra yummy with homemade vanilla made with either rum or brandy… depends on my mood and which we have available each year as to which I choose!
Wow! Thank you so much for sharing this! I really appreciate it!
I am hoping to make this soon (as a friend made it for a get together and we loved it), but was wondering if cooking it in the oven would work as well?
I’m so happy to hear you enjoyed this dish! I’d recommend trying my oven version of it: https://www.chelseasmessyapron.com/sweet-potato-casserole/. Enjoy!
I made it for years in the crockpot, but for the past 7 or so years I bake it in the oven. Same ingredients, layer it the same way as crock pot, then bake at 350 degrees for 40-45 minutes, until it turns golden and is mostly set.
As a FYI, I always double the recipe for Thanksgiving. I prepare it the day before & refrigerate. Remove from fridge in the morning,
so it can come closer to room temp. (We eat around 12:30, so it’s not sitting out all day.) If it’s still cool by time to bake, I’ll put in the oven as it preheats. Because of refrigerating it, I do allow an hour for bake time just in case, but it’s typically done in the 45 minutes.
We like this casserole made with dark brown sugar, and we leave out the white sugar in the potatoes. And extra yummy with homemade vanilla made with either rum or brandy… depends on my mood and which we have available each year as to which I choose!
This is my go to Sweet Potato Casserole dish every Thanksgiving. I get so many compliments. It’s a plus that it is done in the crockpot and opens up the oven.
Yay! I’m so happy to hear this! Thanks Kim!
This looks great. I’m going to try it this Thanksgiving. Is it possible to transfer it to another dish when serving or would that get real messy?
I’m so excited for you to try it! I haven’t tried transferring it, but I’d imagine it wouldn’t transfer beautifully, though it would still taste great!
Can you add marshmallows to this? If so, when do you suggest adding them? I’ve never made sweet potato casserole. Super excited to try this.
Can this recipe be halved and cooked in a smaller crock pot for less time?
I haven’t tested that, so I can’t say what the cook time would look like or how it would turn out. I’m so sorry, but I’ll add it to my list of things to test through!
I just tried this Crockpot Sweet Potato Casserole recipe, and it was a hit at our Thanksgiving dinner! So easy to make, and the flavors were spot on. I loved how creamy and sweet it turned out. Thank you for this delicious recipe, Chelsea! Can’t wait to make it again!
I’m so thrilled this crockpot sweet potato casserole was a hit! Thanks so much for your comment Tina!
I have been using this recipe for 5/6 yrs and it has been a family staple ever Thanksgiving. I was never a fan of Sweet Potatoes and made just for my family one year, now I lovee it! Thank you for sharing
I am so thrilled to hear this! Thanks so much Erica!