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Slow Cooker Sweet Potato Casserole – Holiday Side Dish Recipe

Slow cooker sweet potato casserole cooks until fork-tender, then gets mashed with butter, brown sugar, milk, and warm cinnamon. A pecan crumb topping cooks right on top until set, making this a practical holiday side dish.
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Prep Time 20 minutes
Cook Time 9 hours
Resting 15 minutes
Total Time 9 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 1 Nonstick cooking spray for greasing
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.5 cup water
  • 7 tbsp unsalted butter divided (4 tablespoons for the filling, 3 tablespoons cold for the topping)
  • 0.67 cup packed light brown sugar divided (1/3 cup for the filling, 1/3 cup for the topping)
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
For the pecan topping
  • 0.33 cup all-purpose flour
  • 0.75 cup pecans chopped

Equipment

  • 1 6-quart slow cooker

Method
 

Cook and mash the sweet potatoes
  1. Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Add the sweet potatoes and water.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.
  4. Drain the potatoes in a colander.
  5. Discard the cooking water.
  6. Return the potatoes to the slow cooker insert.
  7. Mash the potatoes until mostly smooth.
  8. Stir in 4 tablespoons butter, 1/3 cup brown sugar, milk, vanilla, cinnamon, and salt until combined.
Add the pecan topping and finish
  1. In a small bowl, combine the flour, pecans, and remaining 1/3 cup brown sugar.
  2. Work in the remaining 3 tablespoons cold butter with your fingers until coarse crumbs form.
  3. Sprinkle the topping evenly over the sweet potatoes.
  4. Cover and cook on HIGH for 1 hour or LOW for 2 hours, until steaming hot throughout and the topping looks set.
  5. Turn off the slow cooker and uncover.
  6. Let the casserole rest for 15 minutes before serving.

Notes

For the best texture, mash the potatoes until mostly smooth before adding the filling ingredients. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a dairy-free version, use plant-based butter and unsweetened plant milk.