Holiday cooking is all about timing. Between roasting the turkey, baking pies, and juggling side dishes, your oven can feel like the busiest spot in the house. That’s where this slow-cooker sweet potato casserole comes in — a total game-changer for Thanksgiving or Christmas dinner prep.
This recipe combines everything you love about the traditional casserole — creamy, buttery sweet potatoes and a caramelized pecan topping — but made effortlessly in your crockpot. It’s rich, spiced, and comforting, but most importantly, it frees up your oven and stovetop for other dishes.
Whether you’re hosting a big family feast or bringing a side to a potluck, this slow-cooker version ensures warm, perfectly cooked sweet potatoes that stay delicious until serving time. Just mix, set, and forget — your kitchen will smell amazing while you focus on everything else!
Why You’ll Love This Slow-Cooker Sweet Potato Casserole
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Hands-off cooking — No need to monitor the oven!
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Keeps warm automatically — Perfect for serving later in the day.
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No extra pans needed — Cook and serve right from the crockpot.
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Make-ahead friendly — Prep ingredients ahead of time.
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Classic flavor, easy method — All the nostalgia, none of the stress.
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Ideal for potlucks or travel — Portable and mess-free.
This recipe proves that comfort food doesn’t have to be complicated.
Ingredients
For the Sweet Potato Base:
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4–5 large sweet potatoes (about 3 pounds) – Peeled and cubed.
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½ cup unsalted butter, melted – Adds creamy richness.
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⅓ cup brown sugar – Sweetens the potatoes naturally.
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¼ cup pure maple syrup – Deep, caramel-like flavor.
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½ cup milk (or almond milk) – Smooths out the mash.
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2 large eggs – Helps set the casserole with a custard-like texture.
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1 teaspoon vanilla extract – Adds warmth.
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1 teaspoon ground cinnamon – For cozy spice.
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¼ teaspoon nutmeg – Optional, but adds depth.
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Pinch of salt – Enhances sweetness.
For the Pecan Topping:
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¾ cup chopped pecans – For crunch and nutty flavor.
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⅔ cup brown sugar – Sweet caramelized topping.
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½ cup rolled oats – Adds light crispness.
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¼ cup all-purpose flour – Helps bind the crumble.
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¼ cup melted butter – Brings it all together.
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½ teaspoon cinnamon – For a hint of spice.
Step-by-Step Instructions
Step 1: Prepare the Sweet Potatoes
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Peel and cut the sweet potatoes into roughly 1½-inch chunks.
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Add them to your slow cooker with a splash of water (about 2 tablespoons) to prevent sticking.
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Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until fork-tender.
Pro Tip: Every slow cooker heats differently, so check occasionally after 3 hours on high. The potatoes should mash easily but not be overly mushy.
Step 2: Mash and Mix
Once the sweet potatoes are tender, drain any excess liquid if needed. Use a potato masher or hand mixer directly in the slow cooker to mash the potatoes until smooth.
Add melted butter, brown sugar, maple syrup, milk, eggs, vanilla, cinnamon, nutmeg, and a pinch of salt. Stir until everything is combined and creamy.
Health Tip: Using a mix of brown sugar and maple syrup provides natural sweetness and rich flavor without overwhelming the dish with refined sugar.
Step 3: Make the Pecan Topping
In a medium bowl, combine chopped pecans, brown sugar, rolled oats, flour, melted butter, and cinnamon. Mix until crumbly.
This topping adds texture and crunch, perfectly balancing the soft, creamy base.
Step 4: Assemble in the Slow Cooker
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Spread the mashed sweet potato mixture evenly across the bottom of the slow cooker.
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Sprinkle the pecan topping evenly over the surface.
Cover and cook on HIGH for 1 hour or LOW for 2 hours, until the topping is toasted and the casserole is heated through.
Pro Tip: To crisp the topping even more, remove the slow cooker insert and place it under your oven’s broiler for 3–5 minutes. Watch closely — it browns fast!
Step 5: Serve Warm and Enjoy
Once finished, switch your slow cooker to the “Warm” setting. It’ll stay perfectly heated until dinner time, making it a dream side dish for Thanksgiving buffets.
Spoon it right from the crockpot into bowls or onto plates — the aroma alone will have everyone hovering in anticipation.
Why the Slow-Cooker Method Works So Well
Slow cooking transforms sweet potatoes into their sweetest, silkiest form. The gentle heat coaxes out natural sugars and deepens their flavor without the risk of burning or drying out.
It also frees up oven space and lets you prepare your main dishes without stress. Plus, cleanup is minimal — everything happens in one pot.
Flavor Variations to Try
Marshmallow Lovers:
Sprinkle mini marshmallows on top during the last 10 minutes of cooking. Let them melt and turn golden for a nostalgic touch.
Coconut Crunch:
Add shredded unsweetened coconut to the topping for tropical flair.
Nut-Free Option:
Skip the pecans and use pumpkin seeds or sunflower seeds for crunch.
Vegan Version:
Use almond milk, coconut oil instead of butter, and skip the eggs (add 2 tablespoons cornstarch for binding).
Low-Sugar Version:
Reduce brown sugar to ¼ cup and increase cinnamon or add a few drops of vanilla stevia for sweetness.
Make-Ahead & Storage Instructions
To Make Ahead:
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Prepare the sweet potato mixture and topping separately.
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Store in airtight containers in the fridge for up to 2 days.
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When ready, assemble in the slow cooker and cook as directed.
To Store Leftovers:
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Refrigerate leftovers for up to 5 days.
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Reheat on LOW in the slow cooker for 30 minutes or microwave individual portions.
To Freeze:
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Freeze the mashed base (without topping) for up to 2 months.
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Thaw overnight, add topping, and cook as usual.
Serving Suggestions
This crockpot sweet potato casserole pairs beautifully with:
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Roast turkey or chicken
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Green bean casserole
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Cranberry sauce
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Stuffing or cornbread
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Roasted Brussels sprouts or carrots
It’s also a wonderful vegetarian main for cozy autumn dinners — just add a side salad and you’ve got a complete meal!
Nutritional Breakdown (Approx. Per Serving – 12 Servings)
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Calories: 270
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Total Fat: 10g
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Saturated Fat: 3g
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Carbohydrates: 40g
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Fiber: 4g
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Protein: 4g
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Sugar: 16g
This dish is naturally high in vitamin A, potassium, and fiber, making it as nourishing as it is delicious.
Time-Saving Tips for the Holidays
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Peel sweet potatoes the day before and store them in water to prevent browning.
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Line your slow cooker with a reusable liner or parchment for easy cleanup.
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Use a hand mixer for ultra-smooth potatoes without transferring to another bowl.
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Double the recipe in a large slow cooker (6–7 quarts) to feed a crowd.
Common Mistakes to Avoid
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Adding too much liquid: Only add milk as needed — too much makes the casserole soupy.
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Forgetting to drain: Excess water from boiling or slow-cooking potatoes can thin the texture.
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Not watching the topping: Even in a slow cooker, sugar can burn — keep an eye during the last 15 minutes.
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Skipping salt: A tiny bit enhances all the flavors.
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Overmixing the eggs: Stir gently once eggs are added to keep texture light and fluffy.
Frequently Asked Questions (FAQs)
Can I use canned sweet potatoes?
Yes! Drain and mash before adding. Adjust sweetness since canned versions are usually pre-sweetened.
Can I make this ahead of time?
Definitely. Assemble the base and topping separately and refrigerate up to 2 days ahead.
Can I double the recipe?
Yes, but only if your slow cooker is 6–7 quarts or larger. Extend cook time by 30 minutes.
Can I skip the eggs?
Yes — they mainly help with texture. For a vegan version, skip them or replace with 2 tablespoons cornstarch.
Can I use honey instead of maple syrup?
Yes, but honey has a stronger flavor. Use 3 tablespoons instead of ¼ cup.
Can I make it without nuts?
Of course. Replace pecans with oats, seeds, or shredded coconut for crunch.
How do I keep it warm for serving?
Switch the slow cooker to “Warm.” It can hold safely for up to 3 hours.
Why This Recipe Belongs on Your Holiday Table
Holidays are about gathering, comfort, and food that brings people together — not about spending hours in the kitchen stressing over timing. This Slow-Cooker Sweet Potato Casserole delivers all the cozy flavors of a classic side dish while letting you enjoy your guests and festivities.
It’s creamy and perfectly spiced, with a buttery, golden topping that tastes like dessert but feels right at home next to your turkey and stuffing. The slow cooker keeps it warm for hours, so even latecomers get it fresh and delicious.
Whether it’s Thanksgiving, Christmas, or a cozy Sunday dinner, this is the kind of dish that draws everyone back for seconds. Once you make it this way, you might never go back to the oven version again
