This slow cooker sweet potato casserole is the perfect addition to Thanksgiving dinner. Everything is cooked in one vessel, making it an easy and delicious side dish.
Try my slow cooker cranberry sauce, Crockpot turkey breast, and Crockpot ham if you like this cooking method.
Recipe Science
The enclosed vessel steams the potatoes until tender, making them easy to crush. - Brown sugar, vanilla, orange juice, and spices add a subtle sweetness and a warm, aromatic flavor.
Add a pecan mixture of butter, brown sugar, and cinnamon. As it heats, the sugar caramelizes, forming a candied, crunchy topping.
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Why It Works
My family always requests my sweet potato casserole for the big holiday feast. However, to save on oven space when juggling the turkey, stuffing, and pies, I like to grab my slow cooker instead or baking dish. Making the sweet potato casserole in a Crock-Pot makes for a simple set-and-forget recipe. It’s a classic Thanksgiving side dish that saves you active cooking time.
The enclosed vessel gently cooks and steams the starchy spuds, which easily crush. I like lightly sweetening the mixture with brown sugar, vanilla extract, and spices for a baked aroma. After a few hours, mash the potatoes in the slow cooker. For crunch, add a buttery and sweet pecan topping. If you’re a fan of melty mini marshmallows for that smores effect, you can melt them right on top.
Ingredients You’ll Need
- Potatoes: I use orange-fleshed fresh sweet potatoes like Beauregard or red garnet. They have a sweet flavor and moist texture that’s easy to mash.
- Butter: Adds richness to the crock pot sweet potato casserole.
- Sweetener: Brown sugar adds sweetness and hints of molasses for a caramel note.
- Citrus: Orange juice adds a bright citrus flavor and acidity to enhance the taste of the sweet potatoes.
- Flavoring: Vanilla extract, ground cinnamon, nutmeg, and salt add sweet baked notes to the dish.
- Nuts: Chopped pecans add a nice crunchy contrast to the creamy potatoes.
- Marshmallows: For a sweeter taste and gooey topping, melt mini marshmallows on top.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This crockpot sweet potato casserole recipe is easy to customize! Try these tasty options:
- Sweet Potato Swaps: Other types of sweet potatoes, like white and purple, can be used, but the texture is more starchy and dry.
- Butter Substitute: Use margarine, plant-based butter, or coconut oil.
- Nuts: Walnuts or almonds would be delicious substitutes.
- Creamier Potatoes: Stir ¼ to ⅓ cup of whole milk or heavy cream into the mashed sweet potatoes.
- Spices: Add pumpkin pie spice, ginger, cardamom, allspice, or cloves.
- Sweetener Options: Use granulated sugar, honey, or maple syrup.
How to Make Crockpot Sweet Potato Casserole
Step 1: Prepare the Sweet Potatoes
Peel and cut the potatoes into ¾ to 1-inch pieces. Four pounds of diced potatoes should yield between 11 to 12 cups.
Step 2: Slow Cook the Potatoes
Use a 6-quart slow cooker to hold the large volume of cut potatoes. Add them to the vessel with melted butter, brown sugar, and spices.
Stir to combine, then cover and cook. To tenderize the potatoes, cook on the high setting for 3 to 4 hours or the low for 7 to 8 hours. They should pierce easily with a fork.
Step 3: Mash the Potatoes
Once the sweet potatoes are fork-tender, it’s time to mash them up! You can do this directly in the slow cooker insert. Use a potato masher or handheld mixer to crush the flesh into a puree.
For a super smooth texture, process the potatoes in the pot using a handheld immersion blender or transfer them to a kitchen blender or food processor. Alternatively, keep the pieces chunky for a rustic appearance.
Experimentation Encouraged: If you want a lighter and creamier consistency, stir in whole milk or heavy cream, 1 tablespoon at a time. I use about ¼ to ⅓ cups. I add cream to my classic sweet potato casserole for a more whipped texture.
Step 4: Add Pecan Topping
The sweet pecan topping is a simple mixture of chopped pecans, melted butter, brown sugar, cinnamon, and salt.
Sprinkle it on top of the spuds, cover it, and let it warm on the high setting for about 10 minutes. I like drizzling some maple syrup and more cinnamon and nutmeg.
Step 5: Add Marshmallows (Optional)
You can stop here or take this recipe to the next level with mini marshmallows. My kids love the melted, fluffy bites. Add some on top and cook for 10 minutes until it becomes gooey.
Expert Tip: If you like a lightly browned surface, toast it using a handheld blow torch. I use this when making the sugary crust for creme brulee. Alternatively, you can brown the surface in the oven. Just sprinkle on the nut mixture and marshmallows. Bake at 350ºF (177ºC) until the surface turns light golden brown. This will take about 10 to 15 minutes.
Frequently Asked Questions
You don’t have to add a lot of extra liquid to cook the sweet potatoes in the slow cooker. They contain about 77% moisture, which will release and steam the tubers until tender. If you see excess water on the bottom of the pot once tender, drain a little before mashing.
For a lighter consistency of the mashed sweet potatoes, you can add 1 to 2 whisked eggs. This will add richness and structure. Let the potatoes cool below 144ºF (62°C) before adding the eggs. Otherwise, they with curdle. Slow cook for an additional 2 hours on high to cook the eggs.
Yes, you can make each component, the mashed sweet potatoes and pecan topping, then freeze them separately. Defrost before using and reheat in the slow cooker or the oven in a baking dish at 350ºF (177ºC).
There’s no way to achieve a toasted surface in the crockpot since the device doesn’t heat above 300ºF (148ºC) even on the high setting. Sucrose in marshmallows will only brown and caramelize above 320ºF (160ºC). You’ll need to use a handheld torch or heat it in the oven at 350ºF (177ºC) until the surface turns golden, about 15 minutes. The Crockpot brand insert can withstand up to 400ºF (204ºF).
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If you tried this Crockpot Sweet Potato Casserole, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Crockpot Sweet Potato Casserole
Ingredients
- 4 pounds sweet potatoes
- 6 tablespoons unsalted butter, melted, divided
- ½ cup brown sugar, packed, divided
- 2 tablespoons orange juice, or water
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon, divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt, or sea salt, divided
- 1 cup pecans, coarsely chopped
- 1 cup mini marshmallows, optional
Instructions
- Prepare Sweet Potatoes – Scrub and wash sweet potatoes with cold water. Pat dry with paper towels. Use a vegetable peeler to remove the skin. Cut into about 1 inch pieces.
- Slow Cook – In a 6-quart slow cooker, add the sweet potatoes, 4 tablespoons melted butter, ¼ cup brown sugar, orange juice, vanilla, ½ teaspoon cinnamon, nutmeg, and ⅛ teaspoon salt. Stir to combine.Cover and cook on high for 3 to 4 hours or low for 7 to 8 hours. The potatoes are ready when fork-tender, cook longer if needed.
- Mash the Potatoes – Use a potato masher or handheld mixer to crush the potatoes until a smooth puree is formed. Spread into an even layer.
- Add Pecan Topping – In a medium bowl, combine chopped pecans, ¼ cup brown sugar, and 2 tablespoons unsalted butter, ¼ teaspoon cinnamon, and ⅛ teaspoon salt. Sprinkle on top of mashed sweet potatoes. Cover and cook on high setting for 10 minutes.
- Add Marshmallows (Optional) – Sprinkle marshmallows on the sweet potato casserole right after adding the pecan topping. Cover and cook on high setting for 10 minutes, or until melted. See notes for alternate instructions on browning the marshmallows in the oven.
Recipe Video
Notes
- Recipe Yield: About 6 cups
- Serving Size: ½ cup
- Smoother Potatoes: Use a hand-held immersion blender to process the potatoes in the pot or transfer to a kitchen blender or food processor.
- Creamier Potatoes: Stir ¼ to ⅓ cup of whole milk or heavy cream into the mashed sweet potatoes.
- Toasting the Marshmallows: Brown with a handheld torch. Alternatively, add the pecans mixture and marshmallows on top. Bake at 350ºF (177ºC) until the surface lightly browns, about 10 to 15 minutes.
- Make-ahead: The mashed sweet potatoes can be stored in the cooled slow cooker insert for up to 3 days in advance. Warm in the slow cooker, then add toppings when ready to serve.
- Storing and reheating: The casserole can be cooled completely, covered, and refrigerated for up to 5 days. Reheat small portions in the microwave on high setting in 30-second increments until hot.
- Make it Dairy-Free: Use plant-based butter instead of dairy butter.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Featured Comment
“This is delicious! I made it without the marshmallows and it was the perfect level of sweetness for my family. The rice crispy cereal in the topping gave it such a great crunch! Thank you for another fantastic recipe.”—Susan