Wildly delish and so easy to prepare, this crock pot sweet potato casserole has hints of butter and brown sugar, and is topped with a decadent pecan topping. With just a few minutes of prep, this mostly hands-off recipe will keep your oven clear, and travels easily, too. Bound to be a hit on your holiday table or anytime!

Big scoop of sweet potato casserole topped with pecans in a slow cooker.

About This Crock Pot Sweet Potato Casserole

Allow me to introduce you to your new go-to 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.

Tip: If you’re looking for a baked sweet potato casserole, check out this delicious Gluten Free Sweet Potato Casserole recipe!

Overhead shot of sliced sweet potatoes on a cutting board.

Process & Make Ahead Tips

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.

Tip: If want to make plain sweet potatoes in the slow cooker, here’s a simple slow cooker baked sweet potato recipe on how to.

Overhead shot of sliced sweet potatoes in a slow cooker.

Why Make Sweet Potato Casserole in the Slow Cooker

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 sweet potato casserole in the slow cooker can save precious oven space for other dishes.

Cooking in the crockpot also allows you to keep the casserole warm so it’s ready when everyone is ready to eat!

Finally, cooking the sweet potato casserole in the slow cooker can be handy when bringing the dish to potlucks or to a friend’s house.

Overhead shot of mashed sweet potatoes with butter and cream.

Key Ingredients & Substitution Suggestions

Sweet potatoes: “Yam” and “sweet potato” are often used interchangeably, but they are actually from completely different botanical families (source). 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. 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).

Brown sugar: Use coconut brown sugar for a refined sugar-free option.

Flour: Use 1:1 gluten free flour for a gluten free option.

Overhead shot of sweet potato casserole topped with pecans in a slow cooker.
Overhead shot of sweet potato casserole topped with pecans in a slow cooker.
Big scoop of sweet potato casserole topped with pecans in a slow cooker.
Big scoop of sweet potato casserole topped with pecans in a slow cooker.
5 stars (7 ratings)

Crock Pot Sweet Potato Casserole

Wildly delish and so easy to prepare, this crock pot sweet potato casserole has hints of butter and brown sugar, and is topped with a decadent pecan topping. With just a few minutes of prep, this mostly hands-off recipe will keep your oven clear, and travels easily, too.

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
  • cup packed brown sugar
  • 2 tablespoons all purpose flour
  • ½ teaspoon ground cinnamon
  • teaspoon kosher salt

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

See blog post above for notes, make ahead tips, and ingredient substitutions, including gluten-free and dairy-free.

Nutrition Information:

Serving: 1 (of 10), Calories: 283kcal, Carbohydrates: 38g, Protein: 3g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 21mg, Sodium: 276mg, Potassium: 534mg, Fiber: 5g, Sugar: 14g, Vitamin A: 19589IU, Vitamin C: 10mg, Calcium: 59mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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