This post may contain affiliate links. Please read our disclosure policy.

Sweet and creamy Slow Cooker Sweet Potato Casserole, topped with a velvety brown sugar sauce and crunchy pecans! Save precious cooking space by making this holiday side dish completely in the slow cooker.  

Wooden Spoon scooping up sweet potato casserole with a sweet brown sugar pecan topping.


 

All about this Slow Cooker Sweet Potato Casserole

  • Slow Cooker: this allows you to save precious cooking space if needed when cooking a large holiday meal.
  • Flavor: butter, brown sugar, and cinnamon flavored mashed sweet potatoes.
  • Texture: the combination of creamy mashed sweet potatoes with the crunch of pecans on top.
  • Decadence: sweet potato casserole has all the flavors and sweetness of a dessert that gets served as a side alongside the main meal.

Notes on Some Ingredients Needed:

  • Sweet Potatoes: start with whole sweet potatoes, then peel and chop them.
  • Light Brown Sugar: adds sweetness and a depth of flavor, if you want more of a molasses flavoring you can substitute with dark brown sugar.
  • Milk: use your milk of choice, dairy free options will work in this recipe.
  • Eggs: these are used as a binder in this recipe to give structure and texture to the mashed potatoes.

How to Make (step-by-step):

How to make sweet potato casserole in slow cooker, showing cubed sweet potato before cooking, then after being cooked and adding ingredients to season and sweeten.
  1. Peel and chop the sweet potatoes. Chop to a consistent size to help cook evenly. Add some water and cook the sweet potatoes until they are fork tender in the slow cooker.
  2. Add the butter, milk, eggs, spices, and sugar to the sweet potatoes and mash until smooth and creamy.
  3. Smooth out the top of the sweet potatoes.
  4. Add the pecan topping and let cook in the slow cooker for an additional 30 minutes.
How to make slow cooker sweet potato casserole, showing mashing the cooked potato with additional ingredients, then smoothed out and topped with a brown sugar, pecan topping.
Cooked sweet potato casserole with pecan topping in a slow cooker before being served.

Expert Tips:

  • Marshmallow Topping: you can leave off the pecan topping. Bake the casserole as directed in the recipe, then once it’s done, turn the heat off, top with marshmallows, put the lid on and let the remaining heat melt the marshmallows and serve once they are melted.
  • Roasted Potatoes: want to amp up the caramelized flavor of the sweet potato? Roast them in the oven instead of doing the first cook with water in the slow cooker, then add to the slow cooker to continue cooking.
  • Additions: want to add to the flavors? Simply add your favorites to this dish. Some ideas: maple syrup, vanilla, bourbon, ginger, fresh herbs.

Slow Cooker Sweet Potato Casserole: FAQS

Why should I put eggs in my sweet potato casserole?

Eggs act as a binder, it enriches and provides structure to the casserole. Without the egg you will have more of a sweet potato mash instead of a casserole.

How do you keep sweet potato casserole from being runny?

This particular recipe is made completely in the slow cooker to save precious cooking space in the oven and stovetop on holidays, so instead of baking our sweet potatoes we are cooking them in some liquid. After the sweet potatoes cook, before you mash, you can drain out any excess liquid to help create a thicker casserole.

Will sweet potato casserole thicken as it cools?

Yes, the casserole thickens up as it is allowed to cool.

More Holiday Side Dishes:

Save Pin Print

Slow Cooker Sweet Potato Casserole

5 from 1 vote
Prep: 10 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 40 minutes
Servings: 6
Author: Serene
Creamy and buttery, this sweet potato casserole comes together in the slow cooker saving you precious cooking space! Flavored with butter, light brown sugar, vanilla, and cinnamon, this holiday side dish is smooth and sweet and topped with crunchy pecans.
A slow cooker filled with sweet potato casserole topped with brown sugar pecan topping.

Ingredients  

  • 3 pounds sweet potato about 3 large sweet potatoes
  • 1 cup water
  • 1/2 cup light brown sugar
  • 1/4 cup butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • 1/2 cup whole milk

Topping

  • 1 cup pecan halves roughly chopped
  • 2/3 cup light brown sugar
  • 1/4 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1/3 cup butter melted

Instructions 

  • Peel and chop the sweet potatoes. Add to slow cooker with the 1 cup of water. Cook on high heat for 3 hours until the sweet potatoes are softened.
  • Add the light brown sugar, butter, cinnamon, nutmeg, eggs, and whole milk. Mash the potatoes and mix with all the ingredients until smooth.
  • In a small mixing bowl combine the ingredients for the topping. Stir to combine. Spoon onto the top of the sweet potatoes. Cover and continue cooking on high for another 30 minutes.
  • Allow to cool for 10 minutes to help set and thicken.
  • Serve warm and enjoy!

Equipment

Notes

  • Sweet Potatoes: start with whole sweet potatoes, then peel and chop them.
  • Light Brown Sugar: adds sweetness and a depth of flavor, if you want more of a molasses flavoring you can substitute with dark brown sugar.
  • Milk: use your milk of choice, dairy free options will work in this recipe.

Nutrition

Serving: 1 | Calories: 356kcal | Carbohydrates: 64g | Protein: 6g | Fat: 9g | Sodium: 213mg | Sugar: 27g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published October 20, 2016.

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

Read More About Me

You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

    1. Hi Lori, yes it can! Just be sure your slow cooker can hold the amount, and it may need to cook longer to soften the potatoes enough.

      Reply