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Easy Crockpot Sweet Potato Casserole: Save Your Oven Space

A close-up of a white bowl filled with creamy crockpot sweet potato casserole topped generously with candied pecans.
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Make this creamy, comforting sweet potato casserole right in your slow cooker. This recipe frees up oven space, perfect for busy holidays like Thanksgiving. You get a smooth potato base with an optional crunchy pecan topping or sweet marshmallows.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup milk
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing
  • 2 large eggs, lightly beaten
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • For Pecan Topping: 1 cup all-purpose flour, 1 cup packed light brown sugar, 1/2 cup (1 stick) cold unsalted butter (cut into pieces), 1 cup chopped pecans
  • For Marshmallow Topping (Alternative): 2 cups mini marshmallows

Instructions

  1. Lightly grease the inside of a 5-quart or larger slow cooker insert with butter.
  2. Place the sweet potato chunks into the slow cooker. Add about 1/4 cup of water to the bottom to prevent scorching.
  3. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the sweet potatoes are very tender when pierced with a fork.
  4. Carefully drain any excess liquid from the slow cooker.
  5. Add the milk, 1/2 cup melted butter, eggs, 3/4 cup brown sugar, vanilla extract, cinnamon, salt, and nutmeg to the cooked sweet potatoes in the slow cooker.
  6. Use a potato masher or an electric hand mixer on low speed to mash and mix the ingredients until the base is creamy and smooth. Scrape down the sides as needed.
  7. Prepare the pecan topping: In a medium bowl, combine the flour and 1 cup brown sugar. Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  8. Spread the sweet potato mixture evenly in the slow cooker insert.
  9. If using the pecan topping, sprinkle the mixture evenly over the sweet potatoes.
  10. If using the marshmallow topping, wait until the last 20 minutes of cooking time before sprinkling the marshmallows on top.
  11. Cover and cook on LOW for an additional 30 to 45 minutes, or until the topping is set and lightly browned (for pecans) or the marshmallows are puffy and golden (for marshmallows).
  12. Serve warm directly from the slow cooker.

Notes

  • You can prepare the sweet potato base the day before, store it covered in the refrigerator, and add the topping just before slow cooking.
  • To save oven space during Thanksgiving, cook the base fully, then refrigerate. On the day of the meal, reheat on LOW for 2 hours, add your chosen topping, and finish cooking as directed.
  • If you prefer a sweeter base, increase the brown sugar in the potato mixture to 1 cup.

Nutrition

Find it online: https://miameal.com/crockpot-sweet-potato-casserole-recipe/