Easy Crockpot Sweet Potato Casserole (w/ Pecan Topping!)
Developed and tested by Robyn Conley Downs
on Oct 19, 2022 (last updated Oct 27, 2025) 
Cozy and so easy to prepare, this simple crockpot sweet potato casserole is a hands-off, dump-and-go slow cooker recipe. And with an easy (and addictive) pecan topping, it will have everyone going back for seconds!
5 star review
“Last minute change in Thanksgiving plans. Was able to make this with what I had on hand – it was delicious. Even my husband, who isn’t a big fan of sweet potatoes, had two servings. Thanks for helping save the day. ”
– Christine
This Simple Sweet Potato Casserole will Save Your Holiday Season
Allow me to introduce you to your new go-to holiday slow cooker recipe: my crockpot sweet potato casserole. It’s a super convenient twist on the classic, it takes just a few minutes to prep, is mostly hands-off recipe travels easily, too!
Not only that, this easy sweet potato casserole can be made in the slow cooker freeing up the oven for the main dish (especially handy for the holidays and Thanksgiving, and allowing you to bring it along if you’re taking it on the go.
There are a number of reasons you might want to cook sweet potato casserole in the slow cooker rather than the oven. For the holidays like Thanksgiving, cooking a casserole in the crockpot can save precious oven space for other dishes. Cooking in the crock pot also allows you to keep the casserole warm so it’s ready when everyone is ready to eat, plus it’s handy when bringing the dish to potlucks or to a friend’s house. See, told ya it was easy!
Here’s How to Make Sweet Potato Casserole in the Crock Pot!
Peel and chop the sweet potatoes.
Add to the slow cooker with orange juice and salt.
Cook on high or low, then add the cream and butter.
Make the pecan topping and spread evenly over the top.
Cook, covered, an additional 30-60 minutes or until caramelized.
Testing Notes & Substitution Suggestions
- Sweet potatoes: “Yam” and “sweet potato” are often used interchangeably, but for this recipe look for orange-fleshed sweet potatoes with dark orange-brown skin. I have not tested this recipe with canned sweet potatoes, but if you give it a try, let me know how it turns out in the comments!
- Orange juice: Is used to naturally sweeten the mashed sweet potatoes without any refined sugar. Use freshly squeeze, please, it makes all the difference! Apple cider will also work, as will chicken or vegetable broth for a savory option.
- Cream and butter: Used to add richness and creaminess, dairy-free creamer and dairy-free butter can be used for a dairy-free and vegan option.
- Pecans: Add a lovely toasty nutty flavor to the topping. Be sure to toast your pecans to add crunch to the topping! Walnuts or hazelnuts will also work. For nut-free, use pepitas (pumpkin seeds).
- Flour: I’ve tested this one with 1:1 gluten free flour for a gluten free option and it works great.
Easy Crockpot Sweet Potato Casserole (w/ Pecan Topping!)
Ingredients
- 3 pounds sweet potatoes, peeled and sliced ¼ inch thick
- ½ cup freshly squeezed orange juice
- 1 teaspoon kosher salt
To Add at the End
- 2 tablespoons heavy cream
- 2 tablespoons butter
Pecan Topping
- 4 tablespoons melted butter
- ¾ cup chopped pecans, toasted
- ⅓ cup packed brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
Equipment
Instructions
Make the Mashed Sweet Potatoes
- Add the sweet potatoes, orange juice, and salt to a 6-quart slow cooker.
- Cover and cook on high for 3-4 hours on high, or 5-6 on low, or until the sweet potatoes are very tender.
- When the potatoes are tender, uncover and add the cream and butter, then mash with a potato masher until very smooth.
Make the Pecan Topping
- Meanwhile, make the Pecan Topping by stirring together the butter, pecans, brown sugar, flour, cinnamon and salt in a small bowl. Set aside.
Top the Mashed Sweet Potatoes
- Once the sweet potatoes are cooked and mashed, sprinkle the Pecan Topping evenly over the mashed sweet potatoes.
- Cover and cook for an additional 30-60 minutes, or until the Pecan Topping is warmed through and slightly melted.
Notes
- Make- Ahead: Both the mashed sweet potatoes and the Pecan Topping can be made up to 3 days in advance. Store both, separately, covered and refrigerated. When ready to reheat, place the mashed sweet potatoes back in the slow cooker and gently reheat on high for about 1 hour. Then cover with the Pecan Topping, and warm for an additional 30 minutes.
Last minute change in Thanksgiving plans. Was able to make this with what I had on hand (thank you summer garden sweet potatoes). Had to improvise with white sugar and molasses as I did not have brown sugar. It was delicious. Even my husband, who isn’t a big fan of sweet potatoes, had two servings. Thanks for helping save the day.
Christine, yay, happy to hear this recipe came in handy and that you were able to use what you had on hand. Thanks so much for sharing your thoughts and tips!