Crock pot sweet potato casserole with marshmallows

This Crockpot Sweet Potato Casserole starts with a creamy sweet potato base that we top with a dessert-like pecan mixture. It’s bursting with flavor and makes for the perfect side dish to just about any meat-heavy main course! And thanks to a few shortcuts, you can have this prepped and in the slow cooker in under 20 minutes.

Or if you want to save the slow cooker for a crockpot potato casserole (like these Crockpot Au Gratin Potatoes), try our original oven-baked Sweet Potato Casserole.

Can you make Sweet Potato Casserole in a crockpot?

Yes, really! This casserole is assembled (requiring minimal prep time) and cooks up perfectly in a slow cooker!

It’s no secret we’re practically sweet potato fanatics at my home. These Roasted Sweet Potatoes are on our table at least weekly, these Sweet Potato Burrito Bowls are my all-time favorite vegetarian dish, and my kiddos beg for Ground Turkey Sweet Potato Skillet on the regular.

So it’s not even a question that we have sweet potato casserole with every single holiday meal. And we don’t just limit it to holidays! Because occasionally, when the cravings strike, it ends up on the table regardless of the time of year.

So being able to make a Crockpot Sweet Potato Casserole is a game changer! Not only is this great news for summertime (no heating up the kitchen by turning on the oven!), but it’s also a great option for the holidays.

When you’re preparing a few dishes for a big holiday meal, oven space is a precious commodity. Save that space for Roasted Vegetables, Funeral Potatoes, or Thanksgiving Dressing, and let the slow cooker work its magic for the potatoes!

Crockpot Sweet Potato Casserole With Canned Yams

When you’ve got a million different things to prepare for a big holiday meal, it’s nice to have some shortcuts to rely on. This casserole is delicious, but it is not time-consuming to make — perfect for the holidays!

The biggest shortcut here is using canned sweet potatoes/yams. (While sweet potatoes and yams are different, a lot of grocery stores refer to them interchangeably.)

Yes, it doesn’t take too much effort to make baked sweet potatoes (especially with our “secret” method), but it still takes time. The canned sweet potatoes taste spectacular in this dish and the prep is ridiculously fast. In fact–just drain and put them in a bowl!

QUICK TIP

Crock-Pot® is the registered trademark for a slow cooker made by Newell Brands. We refer to it generically, though, and any slow cooker that meets the basic size requirements will work just fine in our recipes. We respect the Crock-Pot brand and the accompanying trademark.

Crockpot Sweet Potato Casserole With Pecan Topping

After the base is spread into the slow cooker base, it’s time to work on the pecan topping! The topping is similar to a crumble topping (like in an Apple Crumble or Cherry Crisp) which adds a nice sweetness to this casserole. (See “variations” below.)

For the topping, we combine soft butter with flour, brown sugar, chopped pecans, vanilla, and salt. Mix with a wooden spoon or even with your fingers to get a nice crumbly mixture. 

VARIATIONS

This recipe is on the sweet side (as most sweet potato casseroles are!). If you’d like a healthier slow cooker sweet potato casserole, I’d recommend reducing the sugar in this recipe. You can also replace the evaporated milk with a plant-based milk like almond milk. You may need to compensate for the reduction of sugar with a touch more salt.

What To Serve With Crockpot Sweet Potato Casserole 

• Enjoy with an everyday sort of dinner alongside Grilled Chicken or Grilled Steak with a big Garden Salad.
• Add to your Thanksgiving or Christmas table along with Crockpot Turkey Breast, Thanksgiving Salad or Winter Salad, Cornbread Dressing, and the best, no-knead Dinner Rolls.
• Add to your Easter spread along with this Deviled Egg Recipe, Asparagus Salad, Roasted Broccoli, Cobb Salad, and these easy Drop Biscuits.

QUICK TIP

How To Get A Crispier Topping

Since this casserole is cooked in a slow cooker, the topping does stay fairly soft (doesn’t crisp up). If you want the topping to be more crisp, you can pop your slow cooker (insert only) in the oven. Add to a fully preheated 400 degrees F oven for a few minutes (keeping a close eye on it).

First, be sure to confirm that your particular slow cooker insert can be baked, but most are approved up to this temperature. (Crockpot’s website shares “All Crockpot™ Slow Cooker removable crockery inserts (without lid) may be used safely in the microwave and the oven set up to 400°F. If you own another slow cooker brand, please refer to your owner’s manual for specific crockery cooking medium tolerances.”)

Sweet Potatoes

• ▢ 2 (29 oz. EACH) canned sweet potatoes (Note 1)
• ▢ 1/4 cup unsalted butter, softened
• ▢ 2 tablespoons white sugar
• ▢ 1/2 teaspoon fine sea salt
• ▢ 2 and 1/2 tablespoons light brown sugar
• ▢ 1 tablespoon orange juice freshly squeezed
• ▢ 2 large eggs
• ▢ 1-1/2 teaspoons vanilla extract
• ▢ 1/2 cup evaporated milk (Note 2)

Topping

• ▢ 3/4 cup chopped pecans (measure after chopping)
• ▢ 1/2 cup light brown sugar, lightly packed
• ▢ 1/3 cup white, all-purpose flour
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 cup unsalted butter, softened
• ▢ 1/4 teaspoon fine sea salt

• PREP: Line a 6-quart slow cooker with a disposable liner or spray generously with nonstick spray.

• SWEET POTATOES: Drain the sweet potatoes. Add all the ingredients listed under "sweet potatoes" to a large bowl attached to a stand mixer ( or use a hand mixer). Beat until mixture is completely smooth. Pour into the bottom of a slow cooker, smoothing the top.

• TOPPING: In a medium-sized bowl add all the ingredients listed under "topping" Stir well, using your fingers to mix until crumbles form. Sprinkle evenly over the sweet potato layer, but do not press it down.

• COOK: Cover the crockpot and cook on high for 2 and 1/2 to 4 hours, depending on how hot your slow cooker cooks. (Don't cook on low -- it doesn't work). Edges will be lightly browned and set; center should look firm). Turn off crockpot, remove lid and let stand for 20 minutes to firm up a bit. Serve and enjoy!

Note 1: Canned sweet potatoes/yams: While sweet potatoes and yams are different, a lot of grocery stores use interchangeable labeling with the two.

Note 2: Evaporated milk: We prefer the flavor of regular evaporated milk (not low-fat/fat-free). Alternatively, use whole or 2% milk.

Serving: 1serving | Calories: 336kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 379mg | Potassium: 236mg | Fiber: 8g | Sugar: 18g | Vitamin A: 7200IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.