This Crockpot Sweet Potato Casserole is an easy and hands-off way to make your favorite Thanksgiving side dish! Sweet and crunchy, topped with pecans and marshmallows, it’s perfect to serve alongside your roasted turkey.
- Why We Love This Slow Cooker Sweet Potato Casserole
- Variations on Slow Cooked Sweet Potato Casserole
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- More Sweet Potato Recipes We Love
- Crockpot Sweet Potato Casserole Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make Crockpot Sweet Potato Casserole Step by Step
Why We Love This Slow Cooker Sweet Potato Casserole
Once we realized we could make our favorite sweet potato casserole in a crockpot, we were sold. This is the way we make it every holiday now, and it couldn’t be easier or tastier!
- Easy. This classic sweet potato casserole is a breeze to make in the Crockpot, and it will free up your oven for the rest of the meal. It’s a great alternative to oven-baked and so simple to prep.
- Sweet. The combination of sweet potatoes, brown sugar, cinnamon, vanilla, and mini marshmallows makes this casserole irresistible.
- Crunchy. Pecans add a nutty flavor and delightful crunch to this casserole.
Variations on Slow Cooked Sweet Potato Casserole
There are so many ways to jazz up this classic casserole. Try swapping the marshmallows for a pecan streusel topping by combining chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle this over the casserole during the last hour of cooking.
You could also drizzle the casserole with a maple syrup glaze or add a pinch of nutmeg to the potatoes as they cook for even more holiday flavor.
For a more savory casserole, add herbs like rosemary, thyme, and sage to the sweet potatoes and sprinkle them with grated cheddar or Parmesan cheese during the last hour of cooking.
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How to Store and Reheat
Store leftover crockpot sweet potato casserole in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a 350°F oven until warmed through.
How to Freeze
Freeze sweet potato casserole in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
This crockpot sweet potato casserole is great to serve as part of your Thanksgiving or holiday dinner. Try it with a festive main, like Roast Turkey, Smoked Turkey Breast, Prime Rib Roast, or Honey Mustard Pork Tenderloin
This side dish takes 3 ½-4 hours on a high setting, or on low for 6-8 hours. Just set it to go while you are prepping the rest of the meal and your Thanksgiving dinner will be a breeze to make!
Yes, it’s best to peel the sweet potatoes as the skins can be quite tough and chewy even when cooked. Cut them into similar-sized pieces so that they cook evenly.
Canned or thawed frozen sweet potatoes can be used in this recipe.
Sweet potato casserole should be set and firm, not loose and runny.
Sweet potatoes tend to absorb water, so if you boil them before making the casserole, they will release that water as they bake/cook, making the casserole watery. We avoid this by cooking them from raw in a crockpot.
If you prefer a thicker casserole, add 2-3 tablespoons of flour to the sweet potatoes to help them thicken up as they cook. You can also stir in some cornstarch towards the end of the cook time.
Yes! You can prep the whole dish the night before and keep covered and refrigerated until ready to cook. Once cooked, the casserole will keep well for up to 5 days in the fridge.
More Sweet Potato Recipes We Love
- Instant Pot Sweet Potato Casserole
- Sweet Potato Souffle Cups
- Maple Roasted Sweet Potatoes
- Savory Mashed Sweet Potatoes
- Baked Sweet Potatoes
- Candied Sweet Potatoes
How to Make Crockpot Sweet Potato Casserole Step by Step
Make the Sauce: Stir 1½ cups of brown sugar, 6 tablespoons of unsalted butter, 2 tablespoons of water, 1 teaspoon of ground cinnamon, and 1 teaspoon of pure vanilla extract together in a crockpot.
Cook the Potatoes: Add 4 pounds of peeled and cubed sweet potatoes and stir to combine once again. Cover with the lid and cook on high for 3 ½-4 hours or on low for 6-8 hours, or until the sweet potatoes are tender. Stir every hour to prevent burning.
Add the Toppings: Stir in 2 cups of the marshmallows and ½ cup of the pecans, then sprinkle the top with the remaining ½ cup of pecans and 1 cup of marshmallows.
Melt the Marshmallows: Cover once again and let the marshmallows melt on high for another 10-15 minutes. Uncover and let the sweet potatoes cool for about 20 minutes before serving.