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Easy Crockpot Sweet Potato Casserole

A close-up of creamy crockpot sweet potato casserole topped with a crunchy pecan streusel topping in a white bowl.
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Make a creamy sweet potato casserole in your slow cooker to save oven space during holidays. This recipe offers a simple base with an optional pecan topping.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup milk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup packed light brown sugar (for topping)
  • 1/2 cup all-purpose flour (for topping)
  • 1/3 cup cold unsalted butter, cut into small pieces (for topping)
  • 1 cup chopped pecans (for topping)

Instructions

  1. Place the sweet potato chunks into the basin of a 5-quart or larger slow cooker.
  2. Cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the 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, granulated sugar, eggs, vanilla extract, and salt to the potatoes.
  5. Use a potato masher or an electric mixer on low speed to mash the mixture until it is smooth and creamy.
  6. For the topping, combine the brown sugar, flour, cold butter pieces, and pecans in a small bowl. Use your fingers or a pastry blender to cut the butter into the dry ingredients until a coarse, crumbly mixture forms.
  7. Spread the sweet potato mixture evenly in the slow cooker. Sprinkle the pecan topping evenly over the potatoes.
  8. Cover and cook on low for an additional 30 to 45 minutes, or until the topping is lightly browned and the casserole is heated through.
  9. Serve directly from the slow cooker or transfer to a serving dish.

Notes

  • To use a marshmallow topping instead of the pecan topping, omit the topping ingredients. In the last 15 minutes of cooking, sprinkle 2 cups of mini marshmallows over the casserole and cook until melted and lightly golden.
  • You can prepare the sweet potato base one day ahead and store it, covered, in the refrigerator. Add the topping mixture just before cooking.

Nutrition

Find it online: https://tastytribune.com/crockpot-sweet-potato-casserole-recipe/