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Crockpot Sweet Potato Casserole

Crockpot sweet potato casserole cooks until tender in a slow cooker, then gets mashed with brown sugar, milk, vanilla, and cinnamon. A buttery pecan topping turns golden and crumbly in a skillet and is sprinkled on just before serving.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.25 cup water
  • 0.33 cup brown sugar packed
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
For the pecan topping
  • 4 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 0.5 cup pecans chopped

Equipment

  • 1 6-quart slow cooker
  • 1 10-inch skillet

Method
 

Cook and mash the sweet potatoes
  1. Put the sweet potatoes and water in a 6-quart slow cooker.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork.
  3. Use a slotted spoon to transfer the potatoes to a large bowl, and discard the cooking liquid.
  4. Return the potatoes to the slow cooker, add the brown sugar, milk, vanilla, cinnamon, and salt, and mash until mostly smooth.
  5. Cover and cook on HIGH for 30 minutes.
Make the pecan topping
  1. While the potatoes heat, melt the butter in a 10-inch skillet over medium heat.
  2. Stir in the flour, granulated sugar, and pecans.
  3. Cook over medium-low heat for 4 to 6 minutes, stirring often, until golden and crumbly.
Finish the casserole
  1. Sprinkle the pecan topping over the sweet potatoes just before serving.

Notes

For the best texture, sprinkle the pecan topping over the casserole just before serving. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free version, use unsweetened dairy-free milk and a dairy-free butter alternative.