Crock Pot Sweet Potato Casserole
Crock Pot Sweet Potato Casserole is your secret to a stress-free holiday meal preparation. This classic Thanksgiving and Christmas side dish comes with a twist – it’s made simple in your slow cooker, allowing you to save oven space. Topped with pecan streusel, it’s the perfect blend of crunchy and sweet that your guests will love.
There are so many ways to make sweet potato casserole. In the slow cooker, baked in the oven, with mashed sweet potatoes, with cubed potatoes, topped with mini marshmallows, or with pecan streusel.
I’m pretty sure we’ve tried most of them over the years and love them all. One of my personal favorites is my crock pot sweet potato casserole recipe.
To make it super easy, I use canned yams, eggs, evaporated milk, sugar, cinnamon, and nutmeg. Then, it’s topped with the best pecan streusel for a buttery, sweet topping.
It’s an easy way to make a classic Thanksgiving side dish without using up precious oven space.
Substitutions and Variations
- Use fresh sweet potatoes: If you’d prefer to make this casserole with fresh sweet potatoes instead of canned yams, we have a slow cooker sweet potato casserole recipe that explains how to make the change. It uses baked sweet potatoes for the filling and marshmallows for the topping.
- Top it with marshmallows: Marshmallows with pecans are a favorite topping for sweet potato casserole. Instead of using the pecan streusel, leave the topping off until about 5 minutes before the casserole is finished cooking. Then, add the marshmallows and pecans, close the lid, and let the marshmallows soften slightly.
- Sugar and spice: Our casserole is fairly sweet and lightly spiced. The sugar, cinnamon, and nutmeg can be adjusted or omitted to suit your family’s tastes.
Storage
Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheating: Reheat in the microwave until warmed through or in the oven at 350°F until the casserole reaches the desired temperature.
Tips
- Drain the potatoes: Make sure to drain the potatoes (canned yams) really well. Even after draining them through a mesh sieve or colander, they’ll still continue to release liquid for several minutes. It’s best to let them sit for 10-15 minutes to ensure they drain completely.
- Spray the slow cooker insert: Make sure to generously spray the insert with cooking spray to keep the casserole from sticking.
- Add paper towels: Lay a double or triple layer of paper towels over the top of the slow cooker before adding the lid. Paper towels catch condensation and help crisp the topping.
Frequently Asked Questions
What’s the texture of the pecan streusel topping?
The pecan topping is soft and buttery. It won’t have the same crunchy, crispy texture that you’ll get from a baked sweet potato casserole.
How can I make the pecan topping crunchy?
You can scoop out servings of casserole and bake at 350°F for a few minutes until the topping crisps a bit.
Another way is to place the entire slow cooker insert into the oven. However, it’s important that you check with the manufacturer before doing so.
We use a Crock-Pot brand slow cooker and according to their website, “All Crock-Pot™ Slow Cooker removable crockery inserts (without lid) may be used safely in the microwave and the oven set up to 400°F.”
Make sure you have not used a disposable liner for easy cleanup if you plan to transfer the insert to the oven.
Can I double this recipe?
Yes, if you’re using a 6 or 7-quart slow cooker, there’s plenty of space to double the filling. I’d recommend leaving the topping as-is.
Can I use a different kind of milk?
Yes, if you’d prefer to use something other than evaporated milk, here are a few options:
- Almond milk.
- Soy milk.
- Whole or 2% milk.
- Oat milk.
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
Make the Filling:
- Spray a 6 or 7-quart slow cooker with cooking spray.
- Use an electric mixer to combine all the filling ingredients until smooth. Transfer the mixture to the slow cooker, and spread in an even layer.58 ounces canned yams½ 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
Make the Topping:
- In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon. The mixture will be crumbly. Stir in the pecans, then sprinkle 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 2 ½ to 3 ½ hours or until the sides are lightly browned and the center looks firm but shiny. Let the casserole set for 15-20 minutes before serving.
