Crockpot Sweet Potato Casserole
This Crockpot Sweet Potato Casserole is one of our favorite holiday shortcuts because it frees up oven space on busy holidays and still tastes like the classic. It’s creamy, buttery, lightly sweet, and topped with an easy pecan crumble that everyone loves.
We love making this side dish in the slow cooker for Thanksgiving, Christmas, or any potluck where we need a warm side dish that can hang out and stay hot. It’s deliciou and convenient and perfect to scoop and serve when everyone’s ready.
For more favorites try our classic Sweet Potato Casserole, Sweet Potato Casserole with Marshmallows, and our Mashed Potato Casserole.
Why you’ll love it + Why it works:
- Frees Up Oven Space: The slow cooker handles the casserole while your oven is available for the rest of dinner.
- Quick and Easy: Using canned sweet potatoes keeps prep simple without sacrificing flavor.
- Crunchy Pecan Topping: Brown sugar, butter, and pecans bake into a sweet, buttery topping everyone loves.
- Holiday Favorite: Creamy sweet potatoes and a buttery pecan topping make this a must-have side dish.
Crockpot Sweet Potato Casserole Ingredients
- Sweet potatoes or yams (2 cans, 29-ounces each): Acts as the base of the casserole, easy and consistent for slow cooker cooking. It’s important that these are drained very well.
- Butter, melted (½ cup): Adds richness and that classic creamy flavor.
- Granulated sugar (¼ cup): Adds sweetness and balances the savory notes.
- Brown sugar (¼ cup): Adds deeper sweetness and a light caramel flavor.
- Salt (½ teaspoon): Balances sweetness and brings out the sweet potato flavor.
- Milk (¼ cup): Helps create a smooth, creamy texture.
- Eggs (2): Helps the casserole set so it’s scoopable, not runny.
- Orange juice (1 tablespoon): Adds a subtle bright flavor that pairs well with sweet potatoes.
- Vanilla extract, optional (1 teaspoon): Adds warm flavor and makes it taste more dessert-like.
- Cinnamon, optional (½ teaspoon): Adds a classic holiday spice note.
- Chopped pecans (½ cup): Adds crunch and nutty flavor on top.
- Brown sugar for topping (½ cup): Sweetens and helps create a crisp, caramelized topping.
- Flour (2 tablespoons): Helps the topping crumble and hold together.
- Melted butter for topping (2 tablespoons): Binds the crumble and adds richness.
How to Make Crockpot Sweet Potato Casserole
PREP. Lightly grease the inside of your slow cooker with cooking spray or a little butter.
Place sweet potatoes in a colander for 10-15 minutes to let them drain. Pat dry with paper towels if they seem especially wet.
SEASON. In a large mixing bowl, add the drained sweet potatoes and mash with a potato masher until smooth (a few small chunks are okay). Add melted butter, sugars, milk, eggs, orange juice, vanilla, and cinnamon. Stir until everything is smooth and well combined. Pour into the greased crock pot and spread evenly.
CRUMBLE. In a small bowl, mix together pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle evenly over the top of the sweet potato mixture.
BAKE. Cover and cook on LOW for 4 hours, or until the edges are set and the center is hot and slightly puffy. Cook with the lid off for the last 15-20 minutes to let it set up more.
Scoop and serve warm.
Kristyn’s Recipe Tips
- Drain sweet potatoes well, extra liquid can make the casserole loose.
- Mash until smooth, but a few small chunks are totally fine.
- If you want a milder flavor, use milk instead of orange juice.
- Cook with the lid off at the end so it sets up and the topping stays more crisp.
- Make-ahead tip: mix the filling and topping separately, refrigerate, then assemble and cook the next day.
-
Lightly grease the inside of your slow cooker with cooking spray or a little butter.
-
Place sweet potatoes in a colander for 10-15 minutes to let them drain. Pat dry with paper towels if they seem especially wet.
-
In a large mixing bowl, add the drained sweet potatoes and mash with a potato masher until smooth (a few small chunks are okay). Add melted butter, sugars, milk, eggs, orange juice, vanilla, and cinnamon. Stir until everything is smooth and well combined. Pour into the greased crock pot and spread evenly.
-
In a small bowl, mix together pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle evenly over the top of the sweet potato mixture.
-
Cover and cook on LOW for 4 hours, or until the edges are set and the center is hot and slightly puffy. Cook with the lid off for the last 15-20 minutes to let it set up more.
-
Scoop and serve warm.
- Drain sweet potatoes well, extra liquid can make the casserole loose.
- Mash until smooth, but a few small chunks are totally fine.
- If you want a milder flavor, use milk instead of orange juice.
- Cook with the lid off at the end so it sets up and the topping stays more crisp.
- Make-ahead tip: mix the filling and topping separately, refrigerate, then assemble and cook the next day.
Store. Refrigerate leftovers in an airtight container for up to 4 days. Warm in the microwave or in the oven at 350°F until hot.
Freeze. Freeze cooled casserole in a freezer-safe container for up to 2 months. The topping may soften after thawing. Thaw overnight in the refrigerator, then reheat until warmed through.
Calories: 245kcal, Carbohydrates: 24g, Protein: 2g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 64mg, Sodium: 227mg, Potassium: 76mg, Fiber: 1g, Sugar: 22g, Vitamin A: 446IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Refrigerate leftovers in an airtight container for up to 4 days. Warm in the microwave or in the oven at 350°F until hot.
Freeze cooled casserole in a freezer-safe container for up to 2 months. The topping may soften after thawing. Thaw overnight in the refrigerator, then reheat until warmed through.
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This recipe was first shared August, 2026.
