Easy Crock Pot Sweet Potato Casserole
This simple recipe uses your slow cooker to create a creamy and delicious sweet potato casserole. Perfect for a holiday side dish or a comforting weeknight meal.
Equipment
- 6-quart Slow Cooker
- 9x13 inch Baking Dish
- Medium Bowl
- Potato masher or electric mixer
Ingredients
Sweet Potato Filling
- 3 lbs Sweet Potatoes Peeled and cubed
- 1/2 cup (1 stick) Unsalted Butter Melted
- 1 cup Brown Sugar Packed
- 1/2 cup Milk Whole milk recommended
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Salt
- 1/2 cup Chopped Pecans or Walnuts Optional
Optional Pecan Crumble
- 1/2 cup All-Purpose Flour
- 1/2 cup Brown Sugar Packed
- 1/4 cup Chopped Pecans
- 1/4 cup Unsalted Butter Cold, cut into small pieces
Instructions
Instructions
- Place cubed sweet potatoes in a 6-quart slow cooker.
- In a medium bowl, whisk together melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, cloves, and salt.
- Pour the wet ingredients over the sweet potatoes in the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until sweet potatoes are very tender.
- Once cooked, use a potato masher or electric mixer to mash the sweet potatoes until smooth. If using nuts, stir them in at this point.
- Transfer the mashed sweet potatoes to a greased 9x13 inch baking dish.
- Optional: For pecan crumble, combine flour and brown sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle crumble topping over the sweet potato casserole.
- Optional: Top with marshmallows and broil for 2-3 minutes until lightly browned.
Notes
For a richer flavor, use maple syrup instead of some of the brown sugar. You can also add other spices like ginger or allspice. Leftovers can be stored in the refrigerator for up to 3 days.