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Easy Crock Pot Sweet Potato Casserole

Easy Crock Pot Sweet Potato Casserole

This recipe delivers a creamy, comforting sweet potato casserole with minimal effort using your slow cooker. Perfect for holidays or a cozy weeknight dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Filling
  • 3 lbs Sweet Potatoes peeled and cubed
  • 1/2 cup (1 stick) Unsalted Butter melted
  • 1 cup Brown Sugar packed
  • 1/2 cup Milk whole milk recommended
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Salt
  • 1/2 cup Pecans or Walnuts (optional) chopped
Optional Pecan Crumble
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Brown Sugar packed
  • 1/4 cup Chopped Pecans
  • 1/4 cup Unsalted Butter cold, cut into small pieces

Equipment

  • 6-quart Slow Cooker
  • 9x13 inch baking dish
  • Mixing bowls
  • Potato masher or electric mixer

Method
 

Instructions
  1. Place cubed sweet potatoes in the slow cooker.
  2. In a bowl, whisk together melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, cloves, and salt.
  3. Pour wet ingredients over sweet potatoes in the slow cooker.
  4. Cook on low for 6-8 hours or high for 3-4 hours, or until sweet potatoes are very tender.
  5. Mash sweet potatoes until smooth using a potato masher or electric mixer. Stir in nuts, if using.
  6. Transfer to a greased 9x13 inch baking dish.
  7. For pecan crumble: Combine flour and brown sugar. Cut in cold butter until crumbly. Stir in pecans. Sprinkle over casserole.
  8. Optional: Broil for 2-3 minutes until lightly browned (if using crumble or marshmallows).

Notes

For a vegan option, substitute the butter with vegan butter and the milk with plant-based milk. You can also adjust the spices to your liking. Leftovers can be stored in the refrigerator for up to 3 days.