Crockpot Sweet Potato Casserole
Crockpot sweet potato casserole is one of my favorite ways to make this classic holiday side. My recipe uses canned yams, evaporated milk, orange juice, warm spices, and a buttery pecan streusel. It’s mostly hands off and there’s no peeling or boiling.
John and I have tried sweet potato casserole several ways over the years, including baked, mashed, cubed, topped with marshmallows, and topped with pecans. Of all those versions, this one is my favorite if you think you may run out of oven space.
It serves a crowd and cooks entirely in a 6- or 7-quart slow cooker, making it especially helpful for Thanksgiving and Christmas. If you want a similar recipe that uses fresh sweet potatoes and marshmallows, try my slow cooker sweet potato casserole with marshmallows instead!
Helpful Things to Know
✓ Made with canned yams
✓ Uses a 6- or 7-quart slow cooker
✓ Cooks on HIGH for 2 ½ to 3 ½ hours
✓ Makes 12 servings
✓ Saves oven space during holiday cooking
✓ The pecan streusel is softer than oven-baked streusel
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My Best Tips Before You Get Started
Drain the canned yams really, really well. Let them sit in a mesh sieve or colander for 10 to 15 minutes before mixing the filling. They can release more moisture as they cook, so this step helps keep the casserole from becoming watery.
Place a double layer of paper towels under the slow cooker lid to catch condensation and keep excess moisture from dripping onto the casserole. Even with the paper towels, the pecan topping will be soft and buttery rather than crispy.
For a crisper topping, check that your slow cooker insert is oven-safe. Remove the lid and any disposable liner, then place the insert in a 350°F oven for a few minutes near the end of the cooking time. Don’t place it under the broiler.
The casserole is done when the edges are lightly browned and the center looks firm but still slightly shiny. Let it rest for at least 15 minutes before serving so the filling can set.
We like to serve it with roast turkey, maple brown sugar glazed ham, and a slice of pumpkin pie!
How to Make Crockpot Sweet Potato Casserole
Make the filling: Spray a 6- or 7-quart slow cooker with cooking spray. Use an electric mixer to combine the well-drained canned yams with the evaporated milk, softened butter, eggs, sugars, orange juice, vanilla, salt, cinnamon, and nutmeg. Mix until smooth, then spread the filling evenly in the slow cooker.
Add the pecan streusel: Mix the melted butter, brown sugar, flour, and cinnamon until crumbly. Stir in the chopped pecans, then sprinkle the mixture evenly over the sweet potato filling.
Cook and let it set: Cover and cook on HIGH for 2 ½ to 3 ½ hours. The casserole is ready when the sides are lightly browned and the center looks firm but still slightly shiny. Let it set for at least 15 minutes before serving so the filling has time to firm up.
More Delicious Thanksgiving Side Dish Recipes
- Stuffing Muffins
- Roasted Asparagus and Brussels Sprouts
- Apple Cranberry Walnut Salad
- Maple Bourbon Brussels Sprouts
Ingredients
For the Filling:
- 58 ounces canned yams, syrup drained; 2 (29 ounce) cans
- ½ cup evaporated milk
- ¼ cup unsalted butter, softened
- 2 large eggs, lightly beaten
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons orange juice
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
For the Topping:
- 5 tablespoons unsalted butter, melted
- ⅔ cup light brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 cup pecans, chopped
Instructions
- Drain the canned yams thoroughly and let them sit in a mesh sieve or colander for 10 to 15 minutes58 ounces canned yams
- Spray a 6- or 7-quart slow cooker with cooking spray.
- Use an electric mixer to combine the drained yams, evaporated milk, softened butter, eggs, brown sugar, granulated sugar, orange juice, vanilla, salt, cinnamon, and nutmeg until smooth. Transfer the mixture to the slow cooker and spread it into an even layer.½ cup evaporated milk¼ cup unsalted butter2 large eggs3 tablespoons light brown sugar2 tablespoons granulated sugar2 tablespoons orange juice2 teaspoons vanilla extract½ teaspoon salt½ teaspoon cinnamon¼ teaspoon nutmeg
- In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon until crumbly. Stir in the pecans, then sprinkle the topping evenly over the filling.5 tablespoons unsalted butter⅔ cup light brown sugar½ cup all-purpose flour¼ teaspoon ground cinnamon1 cup pecans
- Cover and cook on HIGH for 2½ to 3½ hours, or until the sides are lightly browned and the center looks firm but still slightly shiny. Let the casserole set for at least 15 minutes before serving.
Notes
- Make sure to drain the canned yams thoroughly and let them sit in a mesh sieve or colander for 10 to 15 minutes before mixing the filling. They may release additional moisture as the casserole cooks.
- Slow cooker pecan streusel is soft and buttery rather than crisp like oven-baked streusel. For a crisper topping, check the slow cooker manufacturer’s instructions. Remove the lid and any disposable liner, then place the oven-safe insert in a 350°F oven for a few minutes. Don’t use the broiler.
- The filling can be doubled in a 6- or 7-quart slow cooker. Keep the topping amounts as written.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave or place the casserole in a 350°F oven until warmed through.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup. Actual calories will vary.
I love sweet potatoes and pecans.
Thank you Gary!