Holiday Favorite:<\/strong> Creamy sweet potatoes and a buttery pecan topping make this a must-have side dish.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nRead More<\/span>Read Less<\/span><\/button><\/div>\nCrockpot Sweet Potato Casserole Ingredients<\/h2>\n\nSweet potatoes or yams<\/strong> (2 cans, 29-ounces each): Acts as the base of the casserole, easy and consistent for slow cooker cooking. It\u2019s important that these are drained very well.<\/li>\nButter<\/strong>, melted (\u00bd cup): Adds richness and that classic creamy flavor.<\/li>\nGranulated sugar<\/strong> (\u00bc cup): Adds sweetness and balances the savory notes.<\/li>\nBrown sugar<\/strong> (\u00bc cup): Adds deeper sweetness and a light caramel flavor.<\/li>\nSalt <\/strong>(\u00bd teaspoon): Balances sweetness and brings out the sweet potato flavor.<\/li>\nMilk <\/strong>(\u00bc cup): Helps create a smooth, creamy texture.<\/li>\nEggs <\/strong>(2): Helps the casserole set so it\u2019s scoopable, not runny.<\/li>\nOrange juice<\/strong> (1 tablespoon): Adds a subtle bright flavor that pairs well with sweet potatoes.<\/li>\nVanilla extract<\/strong>, optional (1 teaspoon): Adds warm flavor and makes it taste more dessert-like.<\/li>\nCinnamon<\/strong>, optional (\u00bd teaspoon): Adds a classic holiday spice note.<\/li>\nChopped pecans<\/strong> (\u00bd cup): Adds crunch and nutty flavor on top.<\/li>\nBrown sugar <\/strong>for topping (\u00bd cup): Sweetens and helps create a crisp, caramelized topping.<\/li>\nFlour <\/strong>(2 tablespoons): Helps the topping crumble and hold together.<\/li>\nMelted butter <\/strong>for topping (2 tablespoons): Binds the crumble and adds richness.<\/li>\n<\/ul>\nHow to Make Crockpot Sweet Potato Casserole<\/h2>\n\n\nPREP. <\/strong>Lightly grease the inside of your slow cooker with cooking spray or a little butter.<\/p>\nPlace sweet potatoes in a colander for 10-15 minutes to let them drain. Pat dry with paper towels if they seem especially wet.<\/p>\n
SEASON. <\/strong>In a large mixing bowl, add the drained sweet potatoes and mash with a potato masher until smooth (a few small chunks are okay). Add melted butter, sugars, milk, eggs, orange juice, vanilla, and cinnamon. Stir until everything is smooth and well combined. Pour into the greased crock pot and spread evenly.<\/p>\nCRUMBLE. <\/strong>In a small bowl, mix together pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle evenly over the top of the sweet potato mixture.<\/p>\n\nBAKE. <\/strong>Cover and cook on LOW for 4 hours, or until the edges are set and the center is hot and slightly puffy. Cook with the lid off for the last 15-20 minutes to let it set up more.<\/p>\nScoop and serve warm.<\/p>\n\n
Kristyn\u2019s Recipe Tips<\/h3>\n\nDrain sweet potatoes well, extra liquid can make the casserole loose.<\/li>\n Mash until smooth, but a few small chunks are totally fine.<\/li>\n If you want a milder flavor, use milk instead of orange juice.<\/li>\n Cook with the lid off at the end so it sets up and the topping stays more crisp.<\/li>\n Make-ahead tip: mix the filling and topping separately, refrigerate, then assemble and cook the next day.<\/li>\n<\/ul>\n<\/div>\n\n
\n
\n
\n
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\n\nLightly grease the inside of your slow cooker with cooking spray or a little butter.<\/p>\n<\/li>\n
\nPlace sweet potatoes in a colander for 10-15 minutes to let them drain. Pat dry with paper towels if they seem especially wet.<\/p>\n<\/li>\n
\nIn a large mixing bowl, add the drained sweet potatoes and mash with a potato masher until smooth (a few small chunks are okay). Add melted butter, sugars, milk, eggs, orange juice, vanilla, and cinnamon. Stir until everything is smooth and well combined. Pour into the greased crock pot and spread evenly.<\/p>\n<\/li>\n
\nIn a small bowl, mix together pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle evenly over the top of the sweet potato mixture.<\/p>\n<\/li>\n
\nCover and cook on LOW for 4 hours, or until the edges are set and the center is hot and slightly puffy. Cook with the lid off for the last 15-20 minutes to let it set up more.<\/p>\n<\/li>\n
\nScoop and serve warm.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\t <\/p>\n
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Recipe Tips.<\/b><\/span><\/p>\n\nDrain sweet potatoes well, extra liquid can make the casserole loose.<\/span><\/li>\nMash until smooth, but a few small chunks are totally fine.<\/span><\/li>\nIf you want a milder flavor, use milk instead of orange juice.<\/span><\/li>\nCook with the lid off at the end so it sets up and the topping stays more crisp.<\/span><\/li>\nMake-ahead tip: mix the filling and topping separately, refrigerate, then assemble and cook the next day.<\/span><\/li>\n<\/ul>\nStore. <\/b>Refrigerate leftovers in an airtight container for up to 4 days. Warm in the microwave or in the oven at 350\u00b0F until hot.\u00a0<\/span><\/span>Freeze. <\/b>Freeze cooled casserole in a freezer-safe container for up to 2 months. The topping may soften after thawing. Thaw overnight in the refrigerator, then reheat until warmed through. <\/span><\/span><\/div>\n<\/div>\n\n
\n
Calories: <\/span>245<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>24<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>16<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>64<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>227<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>76<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>446<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>0.5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n
Recipe FAQ<\/h2>\n\n
How to store?<\/strong> <\/p>\nRefrigerate leftovers in an airtight container for up to 4 days. Warm in the microwave or in the oven at 350\u00b0F until hot.<\/p>\n<\/p><\/div>\n
How to freeze?<\/strong> <\/p>\nFreeze cooled casserole in a freezer-safe container for up to 2 months. The topping may soften after thawing. Thaw overnight in the refrigerator, then reheat until warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
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More Like This<\/h2>\n\n\n
Sweet Potato Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n\n\n
Collections<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n This recipe was first shared August, 2026.<\/em><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This Crockpot Sweet Potato Casserole is one of our favorite holiday shortcuts because it frees up oven space on busy holidays and still tastes like the classic. It\u2019s creamy, buttery, lightly sweet, and topped with an easy pecan crumble that everyone loves. We love making this side dish in the slow cooker for Thanksgiving, Christmas, […]<\/p>\n","protected":false},"author":1,"featured_media":7049385,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107895,211974,128733,98835,96630,109832,98047,90,134140,156633,103694,98256,100507],"tags":[27666,53621,450,22331,13632,24064,600,3308,11587],"dealstore":[],"offerexpiration":[],"class_list":["post-7049384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american-recipes","category-crock-pot-slow-cooker","category-cuisines","category-fall","category-holidays","category-orange","category-oven","category-recipes","category-savory","category-seasonal-recipes","category-sides","category-sugar","category-thanksgiving","tag-casserole","tag-crockpot","tag-orange","tag-oven","tag-potato","tag-savory","tag-sugar","tag-sweet","tag-thanksgiving"],"yoast_head":"\n
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