Sweet Potato Casserole (Slow Cooker Recipe)
Slow cooker sweet potato casserole is the easiest side dish you’ll make this holiday season. Canned sweet potatoes slow cook with a sweet mixture of spices and get topped with a rich pecan crumb topping. Don’t be surprised when your guests all have seconds!
Do you find oven and burner space to be in short supply on Thanksgiving?
We sure do.
So I like to make whatever I can in the slow cooker or Instant Pot.
And this slow cooker sweet potato casserole is one of my favorites!
It’s low work since there’s no peeling thanks to canned yams but big taste that will have everyone fighting over seconds.
Ingredients
To make this you’ll need a set of ingredients for the filling and one for the topping.
For the filling you’ll need:
- Sweet potatoes or yams– 2 drained 29 ounce cans
- Evaporated milk– Make sure you’re not using sweetened condensed milk
- Butter– Softened
- Eggs– Beaten
- Sugar– Both brown and granulated
- Orange juice– For that bright flavor
- Vanilla extract– Real vanilla is best
- Spices– Salt, ground cinnamon, nutmeg
For the topping you’ll need:
- Butter– Melted
- Sugar– Brown
- Flour– All purpose
- Cinnamon
- Pecans– Chopped
How to Make
This slow cooker sweet potato casserole is so easy to make!
To do it, start by spraying the bowl of your slow cooker with nonstick spray.
Beat all of the filling ingredients in a large mixing bowl with a hand mixer, until evenly combined and smooth.
Transfer the mixture to the bowl slow cooker and spread out in an even layer.
Then stir the butter, sugar, flour, and cinnamon together in another mixing bowl until evenly combined and crumbly.
Stir in the pecans.
Sprinkle the topping evenly out over the sweet potato mixture.
Cover and cook on HIGH for 2 1/2 – 3 hours.
Uncover and let the casserole rest for 15-20 minutes.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through.
Tips and Tricks
- Adjust the seasoning to suit your taste. You could substitute pumpkin spice if you want for the cinnamon and nutmeg.
- The pecans are optional and you could also use chopped walnuts.
- Make sure to let the casserole to set before serving.
Other Slow Cooker Holiday Side Dishes
Slow cooker sweet potato is one of the most decadent dishes on your holiday table and so easy to prepare.
Make it this holiday season and enjoy!
Looking for other slow cooker holiday side dishes?
Try these:
- Slow Cooker Green Beans
- Crockpot Fried Apples
- Cheddar Bacon Ranch Hash Brown Casserole
- Crockpot Scalloped Potatoes
If you’ve tried this SLOW COOKER SWEET POTATO CASSEROLE or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sweet Potato Casserole (Slow Cooker Recipe)
Ingredients
For The Filling
- 2 29 oz cans yams drained
- 1/2 cup evaporated milk
- 1/4 cup butter softened
- 2 large eggs beaten
- 3 tbsp brown sugar
- 2 tbsp granulated sugar
- 2 tbsp orange juice
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For The Topping
- 5 tbsp butter melted
- 2/3 cup brown sugar
- 1/2 cup flour
- 1/4 tsp ground cinnamon
- 1 cup chopped pecans
Instructions
To Make The Filling
- Spray the bowl of a slow cooker with nonstick cooking spray. Set aside.
- Add all of the filling ingredients to a large mixing bowl and whip together, using a hand mixer, until evenly combined and smooth.2 29 oz cans yams, 1/2 cup evaporated milk, 1/4 cup butter, 2 large eggs, 3 tbsp brown sugar, 2 tbsp granulated sugar, 2 tbsp orange juice, 2 tsp vanilla extract, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg
- Transfer the mixture to the slow cooker and spread out in an even layer.
To Make The Topping
- Add the butter, sugar, flour, and cinnamon to another mixing bowl and stir together until evenly combined and crumbly.5 tbsp butter, 2/3 cup brown sugar, 1/2 cup flour, 1/4 tsp ground cinnamon
- Add the pecans, stirring in until evenly combined.1 cup chopped pecans
- Sprinkle the topping evenly out over the sweet potato mixture.
- Cover and cook on HIGH for 2 1/2 - 3 hours. Uncover and let the casserole rest for 15-20 minutes.
- Serve warm and enjoy!
Notes
- Adjust the seasoning to suit your taste. You could substitute pumpkin spice if you want for the cinnamon and nutmeg.
- The pecans are optional and you could also use chopped walnuts.
- Make sure to let the casserole to set before serving.
Nutrition
