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Easy Crockpot Sweet Potato Casserole with Pecan Topping

Close-up of a rich crockpot sweet potato casserole topped generously with whole and chopped pecans.
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Make this creamy, comforting sweet potato casserole in your slow cooker to free up oven space during busy holidays. This recipe delivers classic fall flavor with minimal effort.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup milk
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 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 brown sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Place the sweet potato cubes in the slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the potatoes are very tender.
  2. Drain any excess liquid from the slow cooker. Add the milk, 1/2 cup granulated sugar, 1/4 cup brown sugar, eggs, vanilla extract, 1/2 teaspoon cinnamon, and salt to the potatoes.
  3. Mash the mixture until it is mostly smooth. Stir in 1/4 cup of the melted butter. Taste and adjust seasoning if needed.
  4. In a separate small bowl, prepare the topping. Combine the chopped pecans, flour, 1/2 cup brown sugar, remaining 1/4 cup melted butter, and remaining 1/4 teaspoon cinnamon. Mix until crumbly.
  5. Spread the sweet potato mixture evenly in the bottom of the slow cooker insert. Sprinkle the pecan topping evenly over the sweet potato layer.
  6. Cover and cook on low for an additional 30 to 45 minutes, or until the topping is lightly browned and set. If you prefer a crispier topping, you may carefully transfer the mixture to an oven-safe dish and bake at 350°F for 10 minutes, but this is optional.
  7. Serve warm directly from the slow cooker.

Notes

  • For a marshmallow topping instead of pecans, skip the topping ingredients and sprinkle 2 cups of mini marshmallows over the casserole during the last 15 minutes of cooking.
  • You can prepare the sweet potato base a day ahead, store it covered in the refrigerator, and add it to the slow cooker the next day. Add 30 minutes to the initial cooking time if starting cold.
  • If you are using canned sweet potatoes or yams, drain them well and reduce the initial cooking time significantly.

Nutrition

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