Description
This creamy crockpot sweet potato casserole features velvety sweet potatoes and a crunchy toasted pecan topping, making it an easy, crowd-pleasing holiday side dish. Hands-off slow cooking frees up oven space and delivers foolproof flavor and texture.
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 1/2 cup brown sugar (light or dark)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1/4 cup heavy cream (optional)
- For the Toasted Pecan Topping:
- 1 cup pecans, roughly chopped and toasted
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour (or almond/oat flour for gluten-free)
- 1/4 cup butter, melted
- Pinch of salt
Instructions
- Peel and chop sweet potatoes into 1-inch pieces and add to crockpot.
- Pour in melted butter, milk, brown sugar, vanilla extract, cinnamon, and salt. Stir to coat sweet potatoes evenly.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until sweet potatoes are very tender.
- Mash sweet potatoes with a potato masher or hand mixer until smooth. Fold in beaten eggs and heavy cream (if using) until fully mixed.
- For the topping, combine toasted pecans, brown sugar, flour, melted butter, and a pinch of salt in a bowl. Mix until crumbly.
- Sprinkle pecan topping evenly over mashed sweet potatoes in the crockpot. Press down lightly.
- Cover and cook on HIGH for 30-45 minutes, or until topping is golden and set. Prop lid open with a spoon for the last 15 minutes for a crispier topping.
- Let casserole cool for 10 minutes before serving. Scoop and enjoy!
Notes
Toast pecans separately for best crunch. For gluten-free, use almond or oat flour in the topping. For dairy-free, substitute plant-based milk and butter. Make ahead by preparing the base a day early and adding topping before reheating. If casserole is watery, mash more or cook uncovered for 10 minutes. Let casserole set before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 24
- Sodium: 210
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 4
- Protein: 4
Keywords: sweet potato casserole, crockpot, holiday side, Thanksgiving, pecan topping, easy casserole, comfort food, gluten-free option, dairy-free option