Crock Pot Sweet Potato Casserole


This Crock Pot Sweet Potato Casserole is all made in the slow cooker for an easy, fuss-free side dish! 

This Crock Pot Sweet Potato Casserole is the perfect way to free up oven space and make a delicious Thanksgiving side dish!

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When it comes to preparing Thanksgiving dinner, oven space is on high demand.

So why not put your crock pot to work and free up some valuable space in the oven?

Whether you’re hosting dinner at your place or bringing a dish to the party, this Crock Pot Sweet Potato Casserole is here to save the day. It’s so simple to make, but tastes like you slaved for hours over it. Everyone will love it!

Crock Pot Sweet Potato Casserole Recipe:

  • To make the sweet potato casserole simply find 5 medium-large sweet potatoes, or about 5 pounds.
  • Peel them and then cut them into even sized cubes (about 1-2 inches). This doesn’t have to be precise, it just helps them cook evenly.

Toss them all into the crock pot, along with some chicken broth and a little butter.

Add your chopped sweet potatoes, chicken broth and butter to your slow cooker.

Close the lid and walk away.

After 3 hours you’ll be able to easily mash the sweet potatoes.

Tips For Mashed Sweet Potatoes:

  • The more liquid with the sweet potatoes will give you a softer, more loose casserole texture.
  • If you want a firmer sweet potato base, drain some of the liquid before mashing.

Once it’s all mashed up lightly beat 2 eggs along with some vanilla and pour it right into the crock pot.

Add a little more sweetness with a cup of brown sugar and a touch of vanilla extract.

Give it a good stir, and mix thoroughly.

Then quickly whip up the pecan topping.

Combine the topping ingredients in a small bowl and stir to combine. Sprinkle over the mashed sweet potatoes.

Sprinkle it evenly over the mashed sweet potatoes, cover, and let it cook for another 2 hours.

Sprinkle the brown sugar pecan topping over the mashed sweet potatoes and let cook for another 2 hours.

That’s what I love so much about this recipe.

It’s so simple, it practically makes itself.

Which gives you more time to prepare other dishes… or play with your kids… or start holiday shopping.

Once the casserole is ready, let it sit for a few minutes before digging in! This Slow Cooker Sweet Potato Casserole makes the perfect holiday side dish!

Just make sure to let the casserole sit for a few minutes after you turn off the crock pot before digging in.

OMG! This Crock Pot Sweet Potato Casserole was SO EASY to make and everyone raved about how delicious it was!

You’re going to love this deliciously sweet and tasty Thanksgiving side dish!

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OMG! This Crock Pot Sweet Potato Casserole was SO EASY to make and everyone raved about how delicious it was!
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4 from 1 vote

Crock Pot Sweet Potato Casserole

Whether you're hosting dinner at your place or bringing a dish to the party, this Crock Pot Sweet Potato Casserole is here to save the day. It's so simple to make, but tastes like you slaved for hours over it. Everyone will love it!
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Servings: 10
Calories: 424 kcal
Author: Shawn

Ingredients

  • 5 medium to large sweet potatoes, about 5 pounds
  • 1 1/2 cups chicken broth
  • 1/4 cup butter, cubed
  • 2 eggs, lightly beaten
  • 1 tsp vanilla
  • 1 cup brown sugar
  • For the Topping
  • 1/2 cup brown sugar
  • 1/3 cup melted butter
  • 1/3 cup flour
  • 1 cup chopped pecans

Instructions

  • Peel sweet potatoes and cut into even 1-2 inch cubes. Place the potatoes into your crock pot and add the chicken broth and sprinkle the cubed butter on top.
  • Cover and cook on HIGH for 3 hours, or until the sweet potatoes are soft enough to mash. (*see notes)
  • Use a potato masher and mash the potatoes to your desired consistency.
  • Add the lightly beaten eggs, brown sugar and vanilla to the crock pot and stir to combine.
  • In a separate bowl combine the topping ingredients and stir to coat. Sprinkle over the mashed sweet potatoes, replace the lid and continue to cook on high for 2 more hours.
  • Serve warm right out of the crock pot. Enjoy!
Notes
For a more firm sweet potato casserole base, drain some of the liquid from the crock pot before mashing.

Nutrition

Calories: 424kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 308mg | Potassium: 514mg | Fiber: 5g | Sugar: 37g | Vitamin A: 16416IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
118 Responses
  1. Stefanie

    4 stars
    If you want to save (loads of) time, just boil the potatoes in chicken stock and butter on the stovetop and then finish it off in the slow cooker. I have made this a few times and after learning my lesson the first time (the potatoes took about 7 hours on high to cook through), I used this technique. It’s ready in half the time and you really only use one more pot, and can control the amount of liquid and texture a bit better as well! The finished dish is delish!

  2. Patti

    Just wondering if the topping gets “mushy” in the crock pot or is it crunchy?
    Thank you posting. I’m going to try it this year for Thanksgiving.

  3. Ricki

    Hi, I am eager to use this recipe for Thanksgiving, however some family members don’t like nuts. If I omit the pecan topping do I still need to cook for an additional two hours?

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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