Go Back
Slow Cooker Sweet Potato Casserole Recipe
Ash Tyrrell

Slow Cooker Sweet Potato Casserole Recipe

I made this slow cooker sweet potato casserole for the first time on a busy holiday week, and it saved me. The oven was packed, but the crockpot quietly did all the work. The potatoes turned soft, sweet, and perfectly spiced.
Print Recipe Pin Recipe
Total Time 4 hours 20 minutes
Ingredients Method Notes

Ingredients
  

  • 4 pounds sweet potatoes peeled and cut into 1-inch cubes: The star of the dish; cut evenly so they cook at the same pace.
  • ½ cup dark brown sugar: Adds deep caramel-like sweetness; dark gives richer flavor than light.
  • ¼ cup unsalted butter melted: Brings silky richness and carries the spices through every bite.
  • 1 tablespoon vanilla extract: Rounds out the sweetness; pure vanilla tastes best.
  • 1 tablespoon water: Helps the sugar mixture coat the potatoes and creates a little steam.
  • 1 teaspoon ground cinnamon: Gives cozy warmth; use fresh cinnamon for a stronger flavor.
  • 1 teaspoon pumpkin pie spice: Adds that classic fall flavor in one easy jar.
  • Salt to taste: Balances the sugar; add a pinch at a time.
  • 3 tablespoons brown sugar: Makes a sweet sticky crust on top.
  • 2 tablespoons butter melted: Binds the topping and helps it glisten.
  • 2 tablespoons chopped toasted pecans: Adds crunch; toast them first for a nuttier taste.

Method
 

  1. Peel the sweet potatoes fully, because leftover skin turns tough in the slow cooker. Cut them into 1-inch cubes so they cook evenly. Drop the cubes straight into your 6-quart slow cooker.
  2. In a small bowl, whisk the brown sugar, melted butter, vanilla, and water together. Add the cinnamon, pumpkin pie spice, and a pinch of salt. Stir until the mixture looks smooth and glossy.
  3. Pour the sauce over the sweet potatoes. Stir well with a big spoon so every cube gets coated. This step is what gives you crockpot sweet potatoes with brown sugar and butter flavor in every bite.
  4. Cover the slow cooker with the lid. Cook on high for 4 hours or on low for 8 hours. The potatoes are ready when a fork slides in with no resistance.
  5. Use a potato masher right in the slow cooker. Mash until the potatoes are creamy, leaving a few small bits if you like some texture. For a silkier result, use a hand mixer or an immersion blender.
  6. Mix the brown sugar, melted butter, and chopped pecans in a small bowl. Spread it evenly over the mashed sweet potatoes. Cover and cook for about 5 more minutes, just until the topping melts into a sticky layer.
  7. Turn the slow cooker to warm if guests are not ready yet. Spoon the casserole into a serving dish or serve it straight from the pot. It tastes best hot, with the topping still glossy.

Notes

  • I always cut the cubes the same size, because mixed sizes leave me with some mushy bits and some firm ones.
  • I add the topping at the very end, since early toppings lose their crunch and turn soggy.
  • I toast the pecans in a dry skillet for a few minutes, and the flavor gets so much deeper.
  • I mash right in the pot to save a dish, and I scrape the bottom so the sugary syrup gets mixed in.
  • I stir in an extra dash of pumpkin pie spice when I reheat leftovers, and it tastes freshly made again.
  • I choose the low setting when I'm out all day, and the texture comes out extra soft and creamy.