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The Ultimate Oven-Free Crockpot Sweet Potato Casserole with Crunchy Pecan Topping

A scoop of bright orange crockpot sweet potato casserole topped with a crunchy pecan streusel topping, served on a white plate.
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I am glad you are here. You can make this incredibly creamy sweet potato casserole right in your slow cooker. This recipe frees up your oven space, making it perfect for Thanksgiving or any large meal. We top it with a buttery pecan crumble for great texture.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup milk
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 2 large eggs, lightly beaten
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • For the Pecan Topping:
  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
  • 1 cup chopped pecans
  • Optional: 1 cup mini marshmallows for the last 15 minutes of cooking

Instructions

  1. Lightly grease the inside of your slow cooker insert with butter. Place the sweet potato chunks inside.
  2. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the sweet potatoes are very tender when pierced with a fork.
  3. Drain any excess liquid from the slow cooker.
  4. Add the milk, 1/2 cup melted butter, eggs, 3/4 cup brown sugar, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes.
  5. Use a potato masher or an electric mixer on low speed to mash the mixture until it is smooth and creamy. Taste and adjust salt or sugar if needed.
  6. Spread the sweet potato mixture evenly in the slow cooker insert.
  7. Prepare the topping: In a medium bowl, combine the 1 cup brown sugar, flour, 1/3 cup melted butter, and chopped pecans. Mix with a fork until crumbly.
  8. Sprinkle the pecan topping evenly over the sweet potato mixture.
  9. Cover the slow cooker and cook on low for an additional 1 to 1.5 hours, or until the topping is set and heated through.
  10. If you prefer a marshmallow topping, remove the pecan topping mixture. Stir the marshmallows into the sweet potato base, then sprinkle the pecan mixture over the top. Cook on low for 15 minutes, or until marshmallows are puffy.
  11. Serve the crockpot sweet potato casserole directly from the slow cooker.

Notes

  • You can substitute canned sweet potatoes or yams for fresh ones to save prep time. Use about two 15-ounce cans, drained well.
  • If you want a very crisp topping, you can briefly place the casserole under the broiler for 2 to 3 minutes after slow cooking, watching carefully to prevent burning.
  • This dish is a great make-ahead casserole; you can prepare the base the day before, store it in the refrigerator, and add the topping just before the final slow cooking time.

Nutrition

Find it online: https://www.purecookingjoy.com/crockpot-sweet-potato-casserole/

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