Crockpot Sweet Potato Casserole Recipe

Scooping a serving of crock pot sweet potato casserole.

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Crockpot Sweet Potato Casserole Recipe

Crockpot Sweet Potato Casserole is a slow cooker holiday side dish made with sweet potatoes and a brown sugar pecan crumble topping.

Prep Time30

Cook Time4

Total Time4 30

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Sweet Potatoes

2 (29-ounce) cans sweet potatoes or yams
½ cup butter, melted
¼ cup granulated sugar
¼ cup packed brown sugar
½ teaspoon salt
¼ cup milk
2 large eggs, lightly beaten
1 tablespoon orange juice, or substitute with milk for a milder flavor
1 teaspoon vanilla extract, optional, but adds cozy sweetness
½ teaspoon cinnamon, optional, for that warm holiday touch

Topping

½ cup chopped pecans
½ cup brown sugar
2 tablespoons flour
2 tablespoons melted butter

Instructions

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.

Notes

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.

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.

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