This sweet potato casserole made in the crockpot is a lifesaver during busy cooking days. With minimal prep and hands-off cooking, it’s ideal for Thanksgiving, Christmas, or any time you need a crowd-pleasing side dish. The slow cooking process brings out the natural sweetness of the potatoes, and the topping adds the perfect crunchy contrast. It’s also a great make-ahead option, and the crockpot keeps it warm until serving time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet potatoes
Butter
Brown sugar
Milk or cream
Vanilla extract
Cinnamon
Salt
Eggs (optional, for a firmer texture)
Pecans
All-purpose flour (for topping)
Mini marshmallows (optional, for topping)
Directions
Peel and chop the sweet potatoes into evenly sized cubes.
Add sweet potatoes to the crockpot along with butter, brown sugar, cinnamon, salt, and milk.
Cover and cook on high for 3–4 hours or low for 6–7 hours, until the potatoes are fork-tender.
Mash the sweet potatoes directly in the crockpot until smooth. Stir in vanilla extract and eggs if using.
In a separate bowl, mix flour, brown sugar, chopped pecans, and softened butter to make the topping.
Sprinkle the topping evenly over the mashed sweet potatoes.
Cover and cook for an additional 30–45 minutes on high.
If adding marshmallows, sprinkle them on top during the last 10–15 minutes of cooking until melted and golden.
Servings and timing
This recipe serves approximately 8–10 people, making it ideal for family gatherings or potlucks. Total time is about 4 to 7.5 hours, depending on your crockpot setting:
On high: 4 to 4.5 hours
On low: 6 to 7.5 hours
Prep time is around 15 minutes, and cook time varies based on setting and topping preferences.
Variations
Nut-Free Version: Skip the pecans or substitute with crushed pretzels or oats for a crunchy topping.
Marshmallow Only: Replace the pecan topping with just mini marshmallows for a more traditional version.
Vegan-Friendly: Use plant-based butter, milk, and skip the eggs.
Spiced Up: Add nutmeg, ginger, or allspice for a deeper spice profile.
Maple Sweetened: Replace brown sugar with pure maple syrup for a rich, natural sweetness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave in individual servings or reheat the entire batch in the crockpot on low until heated through. You can also use a 300°F oven for about 20–25 minutes. If using marshmallows, you may want to add a fresh layer before reheating to maintain texture.
FAQs
Can I make this ahead of time?
Yes, you can prep and mash the sweet potatoes a day ahead, then reheat and add the topping the next day.
Do I have to peel the sweet potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on for a more rustic version.
Can I freeze sweet potato casserole?
Yes, freeze without the topping in an airtight container for up to 2 months. Add topping after thawing and reheat.
What size crockpot should I use?
A 6-quart crockpot works best for this recipe to accommodate the volume and topping.
Can I use canned sweet potatoes?
You can, but fresh sweet potatoes offer better flavor and texture.
How do I make the topping crispier?
Uncover the crockpot for the last 10–15 minutes, or place under a broiler for a few minutes if your insert is oven-safe.
Is this recipe overly sweet?
It’s sweet, but you can adjust the sugar and marshmallow amounts to your taste.
Can I double the recipe?
Yes, as long as your crockpot is large enough. Increase cooking time slightly and ensure everything cooks evenly.
What can I use instead of pecans?
Try walnuts, almonds, or even sunflower seeds for a nutty crunch.
Are the eggs necessary?
No, eggs are optional. They help firm up the casserole but can be left out for a looser texture.
Conclusion
This Crockpot Sweet Potato Casserole is a must-have side dish that combines ease and flavor in one cozy recipe. Whether you’re preparing it for a holiday meal or a comforting weeknight dinner, the creamy sweet potatoes and crunchy topping are always a hit. The slow cooker makes it stress-free and keeps your oven free for other dishes, making this recipe a practical and delicious addition to your table.
This Crockpot Sweet Potato Casserole is a comforting, sweet, and easy-to-make side dish featuring creamy mashed sweet potatoes and a crunchy pecan topping, perfect for holidays or family dinners.
Ingredients
4 large sweet potatoes, peeled and chopped
1/2 cup butter, divided
1/2 cup brown sugar
1/2 cup milk or cream
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
2 eggs (optional)
1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup brown sugar (for topping)
1 cup mini marshmallows (optional)
Instructions
Peel and chop the sweet potatoes into evenly sized cubes.
Add sweet potatoes to the crockpot along with 1/4 cup butter, 1/2 cup brown sugar, cinnamon, salt, and milk.
Cover and cook on high for 3–4 hours or low for 6–7 hours, until fork-tender.
Mash the sweet potatoes directly in the crockpot until smooth. Stir in vanilla extract and eggs if using.
In a separate bowl, mix flour, 1/4 cup brown sugar, chopped pecans, and 1/4 cup softened butter to make the topping.
Sprinkle the topping evenly over the mashed sweet potatoes.
Cover and cook for an additional 30–45 minutes on high.
If using marshmallows, sprinkle on top during the last 10–15 minutes of cooking until melted and golden.
Notes
Eggs are optional and create a firmer texture.Use plant-based alternatives for a vegan version.For extra crisp topping, uncover the crockpot at the end or broil if insert is oven-safe.Adjust sweetness to taste by reducing sugar or skipping marshmallows.
