Print

The Ultimate Creamy Crockpot Sweet Potato Casserole with Crunchy Pecan Topping (Oven-Free Holiday Side)

Close-up of a scoop taken out of a crockpot sweet potato casserole, showing the creamy orange filling and crunchy pecan streusel topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Free up your oven space this holiday season with this easy Crockpot Sweet Potato Casserole. It delivers a creamy, spiced sweet potato base topped with a crisp, buttery pecan crumble. This slow cooker recipe simplifies holiday cooking.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/2 cup milk (whole or 2%)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted, divided
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 teaspoon salt (for topping)

Instructions

  1. Place the peeled and cut sweet potatoes into the basin of your 6-quart or larger slow cooker.
  2. Cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours, until the sweet potatoes are very tender when pierced with a fork.
  3. Drain any excess liquid from the slow cooker.
  4. Add the milk, 1/2 cup granulated sugar, 1/4 cup brown sugar, eggs, vanilla extract, cinnamon, nutmeg, salt, and 1/4 cup of the melted butter to the sweet potatoes.
  5. Mash the mixture directly in the slow cooker until it is mostly smooth and creamy. You can use a potato masher or an electric hand mixer on a low setting.
  6. In a separate small bowl, prepare the topping: combine the chopped pecans, flour, remaining 1/4 cup melted butter, 1/2 cup brown sugar, and 1/4 teaspoon salt. Mix until the topping is crumbly.
  7. Spread the sweet potato mixture evenly in the slow cooker. Sprinkle the pecan topping evenly over the sweet potato base.
  8. Cover the slow cooker and cook on LOW for an additional 30 minutes, or until the topping is lightly toasted and the casserole is heated through.
  9. Serve directly from the slow cooker.

Notes

  • If you prefer a marshmallow topping instead of pecans, skip the topping ingredients and layer 2 cups of mini marshmallows over the sweet potato base during the last 15 minutes of cooking.
  • You can prepare the sweet potato base the day before, store it covered in the refrigerator, and then proceed with the topping and final slow cooking step on the day you plan to serve it.
  • For an extra rich flavor, substitute the milk with evaporated milk.

Nutrition

Find it online: https://cookingbyfelix.com/crockpot-sweet-potato-casserole/