This slow cooker sweet potato casserole is the perfect addition to Thanksgiving dinner! Everything is cooked in one vessel, making for an easy and delicious side dish.

If you’re a fan of this cooking method, try my slow cooker cranberry sauce, turkey breast, and Crockpot ham.

Table of Contents

1. Prep the potatoes
2. Slow cook the sweet potatoes
3. Mash into a smooth consistency
4. Pecan topping
5. Optional marshmallows
6. Serve this with
7. Frequently asked questions
8. Crockpot Sweet Potato Casserole Recipe

My family always requests my sweet potato casserole for the big holiday feast. However, to save on oven space when juggling the turkey, stuffing, and pies, I like to grab my slow cooker instead or baking dish. Making the sweet potato casserole in a Crock-Pot makes for a simple set-and-forget recipe. It’s the perfect side dish that saves you active cooking time.

The enclosed vessel gently cooks and steams the starchy spuds, which easily crush. I like lightly sweetening the mixture with brown sugar, vanilla extract, and spices for a baked aroma. After a few hours, mash the potatoes in the slow cooker. For crunch, add a buttery and sweet pecan topping. If you’re a fan of melty mini marshmallows for that smores effect, you can melt them right on top.

Prep the potatoes

I use orange-fleshed sweet potatoes like Beauregard or red garnet. They have a sweet flavor and moist texture that’s easy to mash. Other types of sweet potatoes, like white and purple, can be used, but the texture is more starchy and dry.

Peel and cut the potatoes into ¾ to 1-inch pieces. Four pounds of diced potatoes should yield between 11 to 12 cups.

Slow cook the sweet potatoes

Use a 6-quart slow cooker to hold the large volume of cut potatoes. Add them to the vessel, along with melted butter for richness and brown sugar for a hint of caramel flavor. Add vanilla extract, cinnamon, nutmeg, and salt to enhance the potatoes’ natural sweetness.

Add orange juice and freshly grated zest, if available, for a touch of citrus. Stir to combine, then cover and cook. That’s it! To tenderize the potatoes, cook on the high setting for between 3 to 4 hours or the low for 7 to 8 hours. They should pierce easily with a fork.

Mash into a smooth consistency

Once the sweet potatoes are fork-tender, crush them! You can do this directly in the slow cooker insert. Use a potato masher or handheld mixer to crush the flesh into a smooth puree.

Alternatively, you can keep the pieces chunky for a rustic appearance. If you want a lighter consistency, stir in whole milk or heavy cream, 1 tablespoon at a time. I add cream to my classic sweet potato casserole for a more whipped texture.

Pecan topping

Add a sweet pecan topping to the mashed sweet potatoes. It’s a simple mixture of chopped pecans, melted butter, brown sugar, cinnamon, and salt. Walnuts or almonds would be delicious substitutes.

Sprinkle it on top of the spuds, cover it, and let it warm on the high setting for about 10 minutes. I like drizzling some maple syrup and more cinnamon and nutmeg.

Optional marshmallows

For this recipe, you can stop here or take it to the next level with mini marshmallows. My kids love the melted, fluffy bites. Add some on top and cook for about 10 minutes until it becomes gooey.

If you like a lightly browned surface, toast it using a handheld blow torch. I use this when making the sugary crust for creme brulee. Alternatively, you can brown the surface in the oven. Just sprinkle on the nut mixture and marshmallows. Bake at 350ºF (177ºC) until the surface turns light golden brown. This will take about 10 to 15 minutes.

Serve this with

Frequently asked questions