Slow Cooker Sweet Potato Casserole (Pecan Topping)
Developed and tested by Robyn Conley Downs
on Oct 19, 2022 (last updated Jun 2, 2026) 
Made with mashed sweet potatoes, butter, and brown sugar under a pecan topping, this slow cooker sweet potato casserole is a hands-off holiday side with just 10-minutes of prep. It frees up the oven for the main dish and travels easily for potlucks or a friend’s house!
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
My Go-To Healthy Sweet Potato Casserole
This slow cooker sweet potato casserole has earned a permanent spot on my Thanksgiving table, which comes down to one thing: oven space! I love that my hands-off version frees up the oven for the turkey, travels beautifully to a friend’s house, and the slow cooker doubles as a warming dish so it is ready exactly when everyone sits down to eat!
I like to cut the sweet potatoes into rough quarter-inch slices so they cook at the same rate, since uneven pieces leave you with some mashable and some still firm by the time you are ready to mash. If you want them to break down even more easily, you can cube them smaller, but the quarter-inch slice is my sweet spot for hands-off ease without sacrificing texture.
The other thing worth knowing is that this is a make-ahead dream! Both the mashed sweet potatoes and the pecan topping can be made up to 3 days in advance and stored separately in the fridge, then reheated in the slow cooker on the day. Serve it alongside my slow cooker turkey breast for a fully hands-off Thanksgiving, and my slow cooker green beans round out the spread without ever turning on the oven.
Welcome to My Kitchen, Let’s 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.
Robyn’t Testing Tips for Crockpot Sweet Potato Casserole
- I use orange-fleshed sweet potatoes (sometimes labeled “yams” at the store) for the warmest color and natural sweetness; the lighter, paler-fleshed sweet potatoes work but the casserole comes out duller and less classic-tasting.
- Don’t skip the freshly squeezed orange juice in the mash, since when I tested it with bottled it tasted noticeably flat; the fresh juice is what gives the casserole its natural sweetness without needing extra sugar!
- For a dairy-free version I swap heavy cream and butter for full-fat coconut cream and a quality dairy-free butter, and when I tested side by side the texture and flavor were nearly identical.
- When I want to make this gluten free I use a 1:1 gluten free flour blend in the topping and it works perfectly; the small amount of flour in the topping makes this an easy swap with no other adjustments needed.
Slow Cooker Sweet Potato Casserole (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!