There are few dishes as iconic and comforting as a sweet potato casserole. Whether it’s gracing your holiday table or warming up a chilly weeknight dinner, this dish blends sweet, savory, creamy, and crunchy in a way that feels like home. But while traditional recipes require oven space and constant attention, this version does all the work in your slow cooker. It’s effortless, set-it-and-forget-it cooking at its best — and it delivers rich, velvety results.
What makes this Slow Cooker Sweet Potato Casserole shine is its deep, natural sweetness and buttery smooth texture. The slow cooking brings out the earthy richness of the sweet potatoes, allowing the brown sugar, cinnamon, and nutmeg to seep in and intensify. The result? A perfectly spiced, melt-in-your-mouth base that’s topped with a golden, pecan-studded crumble.
Forget about juggling oven timing during busy meals or worrying about burning the topping. This crockpot version is foolproof. You can mix it in the morning, let it cook low and slow through the day, and finish it with the crunchy topping just before serving. It’s the kind of dish that lets you focus on everything else, without sacrificing flavor or texture.
And while it often shows up during the holidays, this casserole isn’t just for Thanksgiving or Christmas. Its warm spices and satisfying richness make it welcome year-round, especially when you want something hearty and a little sweet. It pairs wonderfully with roasted meats, grilled chicken, or as a main for a cozy vegetarian meal.
This recipe strikes a great balance — indulgent enough for special occasions, simple enough for everyday meals. The slow cooker does all the heavy lifting, turning chopped sweet potatoes into a luscious mash without any boiling or draining required. All you need is a good mash, a flavorful spice mix, and that signature crunchy topping.
The topping deserves its own praise. A combination of chopped pecans, brown sugar, and oats adds the kind of crisp contrast that makes every bite addictive. It’s buttery and sweet, but not cloying. And because it toasts on top of the warm casserole, it provides texture in just the right place.
You don’t need any complicated ingredients, either. Everything in this recipe is pantry-friendly and easy to find. It’s great for prepping ahead of time — mash the sweet potatoes the night before, or even make the topping in advance and store it separately.
If you’re feeding a crowd, this recipe scales up beautifully. Double it for parties or potlucks, or keep it as-is for a small family gathering. It holds well on warm in the slow cooker for serving, which makes it ideal for buffets or large meals.
The flavors are traditional but never boring. Cinnamon and nutmeg offer cozy depth. Vanilla brings warmth. And the brown sugar caramelizes slightly as it cooks, adding that unmistakable holiday aroma. Every spoonful is layered with comfort.
This is a casserole that wins over both kids and adults. It’s soft and sweet enough to feel like a treat, but packed with real sweet potatoes and protein-packed nuts, so it earns its place as a wholesome side.
One of the best parts? No oven required. If you’re hosting a big meal and need every inch of oven space, the slow cooker frees up that precious real estate. You can plug it in, walk away, and come back to something that tastes like you fussed over it for hours.
Even better, there are endless ways to customize it. Add a splash of maple syrup for extra depth. Mix in a little orange zest or juice for brightness. Use walnuts instead of pecans, or leave off the nuts entirely if there are allergies. It’s flexible, forgiving, and always delicious.
For those who love leftovers, this dish reheats beautifully. Store it in the fridge for up to four days and enjoy it as a side or even a sweet breakfast base with some Greek yogurt or toasted granola.
No matter how you serve it, this Slow Cooker Sweet Potato Casserole is a comforting, crowd-pleasing classic made even better by the ease of slow cooking.
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 4 hours (on high) or 6-7 hours (on low)
Total Time: About 4 hours 15 minutes (or 6 hours 15 minutes)
Ingredients:
For the sweet potato base:
- 4 large sweet potatoes, peeled and diced (about 3 pounds)
- ½ cup brown sugar
- ¼ cup unsalted butter, melted
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup milk
For the topping:
- ½ cup rolled oats
- ½ cup chopped pecans
- ¼ cup brown sugar
- 2 tablespoons flour
- ¼ cup unsalted butter, melted
Instructions:
- Add sweet potatoes, brown sugar, melted butter, cinnamon, nutmeg, salt, vanilla, and milk to the slow cooker. Stir to combine.
- Cover and cook on high for 4 hours or low for 6-7 hours, until sweet potatoes are very tender.
- Once cooked, mash the sweet potatoes directly in the slow cooker using a potato masher or hand mixer until smooth.
- In a small bowl, mix oats, chopped pecans, brown sugar, flour, and melted butter for the topping.
- Sprinkle the topping evenly over the mashed sweet potatoes.
- Cover and cook for an additional 30 minutes on high, uncovered if possible to allow the topping to crisp slightly.
- Serve warm and enjoy.
Tips:
- Mash the sweet potatoes to your desired texture — smooth or a little chunky.
- For nut-free version, skip pecans and double the oats.
- Use plant-based butter and milk if dairy-free.
- Add mini marshmallows on top in the last 10 minutes for a classic touch.
Why You Will Love This Recipe:
- Completely hands-off cooking.
- Perfect for holidays or everyday dinners.
- Sweet, spiced, and just the right amount of indulgent.
- Great for meal prep and reheats like a dream.
This Slow Cooker Sweet Potato Casserole brings the comfort of a classic holiday side dish with the ease of a no-fuss, one-pot method. Rich, creamy sweet potatoes and a crunchy pecan topping make this dish a crowd-pleaser for any occasion.
