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Easy Crock Pot Sweet Potato Casserole

Easy Crock Pot Sweet Potato Casserole

This simple recipe delivers a comforting and delicious sweet potato casserole with minimal effort using your slow cooker. Perfect for busy weeknights or holiday gatherings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Sweet potatoes peeled and cubed
  • 0.5 cup Unsalted butter melted
  • 1 cup Brown sugar packed
  • 0.5 cup Milk whole milk recommended
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground cloves
  • 0.25 teaspoon Salt
  • 0.5 cup Pecans or Walnuts chopped, optional
Optional Pecan Crumble
  • 0.5 cup All-purpose flour
  • 0.5 cup Brown sugar packed
  • 0.25 cup Chopped pecans
  • 0.25 cup Unsalted butter cold, cut into small pieces

Equipment

  • 6-quart slow cooker
  • 9x13 inch baking dish
  • Medium bowl
  • Potato masher or electric mixer

Method
 

Instructions
  1. Place cubed sweet potatoes in the slow cooker.
  2. In a medium bowl, whisk together melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, cloves, and salt.
  3. Pour the wet ingredients over the sweet potatoes in the slow cooker.
  4. Cook on low for 6-8 hours or on high for 3-4 hours, or until sweet potatoes are very tender.
  5. Once cooked, mash the sweet potatoes until smooth using a potato masher or electric mixer. Stir in nuts, if using.
  6. Transfer the mashed sweet potatoes to a greased 9x13 inch baking dish.
  7. For pecan crumble: Combine flour and brown sugar in a bowl. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Stir in pecans.
  8. Optional: Top with pecan crumble or marshmallows. Broil for 2-3 minutes until lightly browned.

Notes

For a richer flavor, use maple syrup instead of some of the brown sugar. You can also add other spices like ginger or allspice. Leftovers can be stored in the refrigerator for up to 3 days.