Why You’ll Love This Recipe

It frees up oven space, which is especially handy for holiday meals or when you’re cooking multiple dishes.
The slow cooker does much of the work: you’ll peel, chop, layer, and cook — minimal hassle.
The creamy sweet potato base paired with a buttery, crunchy topping gives a wonderful contrast in texture and flavor.It’s extremely versatile — you can go classic with marshmallows or pecans, or lighten it up with oats or dairy-free options.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes (peeled and cubed)
Butter or dairy-free alternative
Brown sugar
Vanilla extract
Ground cinnamon (and optionally nutmeg)
Salt
Milk (or dairy-free milk)
Eggs (optional, for a more structured casserole)
For topping: chopped pecans (or walnuts), flour (or oats for gluten-free), melted butter (or coconut oil), additional brown sugar
Optional for topping: mini marshmallows

Directions

Grease the insert of your slow cooker using non-stick spray or a little butter.
Peel and chop the sweet potatoes into evenly sized cubes to ensure even cooking.
Place the cubed sweet potatoes in the slow cooker; add a small amount of water (or milk) if the recipe calls for it to help cook through.
Cover and cook on HIGH for about 2-3 hours (or on LOW for about 4 hours) until the sweet potatoes are very tender when pierced with a fork.
Once the potatoes are tender, drain any excess liquid if needed, then mash them in the slow cooker. Stir in the butter, brown sugar, vanilla, cinnamon, nutmeg (if using), salt, and milk (and eggs if using) until smooth and creamy.
Prepare the topping: in a bowl combine the chopped pecans (or nuts/oats), flour (or oats), melted butter (or oil), and brown sugar (plus cinnamon/salt if desired). Sprinkle this topping evenly over the mashed sweet potatoes.
Cover the slow cooker again and cook on LOW (or HIGH if short on time) for another 30-60 minutes, until the topping is hot and set.
If you like marshmallows on top, add them in the final 10-15 minutes so they melt (but note they won’t crisp like in the oven).
Serve warm directly from the slow cooker or transfer to a serving dish.

Servings and timing

Makes about 8 servings (adjust depending on portion size).
Prep time: ~15–20 minutes (peeling, chopping, mashing, topping prep).
Cook time: First stage ~2–3 hours on HIGH (or ~4 hours on LOW), then topping stage ~30–60 minutes.
Total time: ~2 ½ to ~5 hours depending on cook-setting and starting temperature.

Variations

Use maple syrup or honey instead of (or in addition to) brown sugar for a different sweet profile.
For a dairy-free or vegan version: substitute plant-based milk, use coconut oil for the topping, and omit eggs.
Replace the flour in the topping with oats to make it gluten-free and add texture.
Add marshmallows for a classic sweet potato casserole twist (usually added near the end).
Include flavor additions like a hint of orange zest or a splash of bourbon for richer taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat: transfer to an oven-safe dish and warm at ~175 °C (350 °F) until heated through, or microwave individual portions (cover to maintain moisture).
Freezing is possible: cool completely, transfer to freezer-safe container, freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What size slow cooker should I use?

A 5- to 6-quart slow cooker (about 4.7–6 L) works well for most families. Ensure it’s not overly full to allow for even cooking.

Can I use canned sweet potatoes instead of fresh?

Yes—though fresh peeled and cubed sweet potatoes tend to give the best texture and flavor. If using canned, reduce or omit added water and adjust cook time accordingly.

Do I need to add eggs to the filling?

No—you can omit eggs if you prefer. Eggs help bind the filling and give a more casserole-like structure, but if you like more of a mashed texture, you can skip them.

Why did my casserole turn out watery?

This can happen if too much liquid remains from cooking or if the sweet potatoes were overcooked with excess water. Drain any excess before mixing in other ingredients.

Can I make this ahead of time?

Yes—you can cook the sweet potatoes and prepare the filling ahead, then add the topping later and finish in the slow cooker or oven just before serving.

How do I get a crispier topping?

While the slow cooker limits the ability to brown toppings like an oven, you can transfer the finished casserole to a baking dish and broil for a few minutes to get browning on the topping.

Can I make this for a crowd (double the recipe)?

Yes—just ensure your slow cooker is large enough (6-8 quarts) and you may need to increase the cook time slightly.

What can I serve with this dish?

This works beautifully as a holiday side dish alongside roasted turkey, ham, or other mains. It also stands alone well for vegetarian meals.

Can I add fruits or other mix-ins?

Yes! Diced apples, raisins or cranberries can add a sweet-tart contrast. You could also mix in cooked diced sweet potato skins for texture.

Conclusion

This Slow Cooker Sweet Potato Casserole brings together indulgent flavor, comforting texture and hassle-free preparation. Whether for holiday gatherings or simply as a warming side for everyday meals, the slow cooker takes care of the bulk of the work so you can relax and enjoy the company. Customize it with your favorite toppings and flavors, and you’ll have a dish that disappears fast and keeps your oven free for everything else. Enjoy!

Slow Cooker Sweet Potato Casserole

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This Slow Cooker Sweet Potato Casserole combines creamy, spiced mashed sweet potatoes with a buttery pecan or oat topping — all made in the slow cooker. It’s a hands-off, crowd-pleasing side perfect for holidays or cozy dinners.

Author: Laura
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: 8 servings
Category: Side Dish
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Instructions

Grease the inside of a 5–6 quart slow cooker with butter or non-stick spray.
Peel and cube the sweet potatoes, then place them in the slow cooker with a splash of water or milk.
Cover and cook on HIGH for 2–3 hours or LOW for about 4 hours, until the potatoes are soft and easily mashed.
Drain any excess liquid if needed. Mash the sweet potatoes directly in the slow cooker.
Stir in butter, brown sugar, vanilla, cinnamon, nutmeg, salt, milk, and eggs (if using). Mix until smooth and creamy.
In a small bowl, combine the topping ingredients — chopped pecans, brown sugar, flour (or oats), and melted butter. Stir until crumbly.
Sprinkle the topping evenly over the mashed sweet potato mixture.
Cover and cook on LOW for another 30–60 minutes, until the topping is heated through and slightly set.
If using marshmallows, sprinkle them on top during the last 10–15 minutes of cooking, allowing them to melt.
Serve warm directly from the slow cooker or transfer to a serving dish.

Notes

Drain excess liquid before mashing to prevent a watery texture.
Use oats instead of flour for a gluten-free topping.
For dairy-free: substitute plant-based butter and milk, and omit eggs.
Add a hint of orange zest or a splash of bourbon for richer flavor.
To brown the topping, transfer to an oven-safe dish and broil briefly before serving.

Nutrition

Serving Size: 1/2 cup
Calories: 310
Sugar: 18g
Sodium: 160mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 4g
Cholesterol: 55mg