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This Slow Cooker Sweet Potato Casserole is so simple to make. It’s loaded with flavor and topped with brown sugar and pecans. 

slow cooker sweet potato casserole served on plate.
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Sweet potato casserole is such a classic! We love serving it for Thanksgiving and even Christmas dinner.

Making it in the slow cooker saves me oven space on busy holidays. 

How to make Sweet Potato Casserole in the Slow Cooker:

ingredients for the slow cooker sweet potato casserole.

Ingredient Notes:

  • Sweet Potatoes – cubed for easy cooking in the slow cooker.
  • Chicken Broth – used to mash the sweet potatoes, instead of dairy like in regular mashed potatoes.
  • Butter – full stick to cook and melt with the sweet potatoes.
  • Large Eggs
  • Sugar – sweetens the potatoes.
  • Vanilla Extract – adds a little flavor.
closeup of the sweet potato casserole served on a plate.

Slow Cooker Sweet Potato Casserole:

Step One: Get started with preparing your sweet potatoes. Peel and dice the sweet potatoes and then add to the slow cooker with broth and butter.

sweet potatoes in the bottom of the slow cooker with a stick of butter on top.

Cook on high for 3 hours until potatoes are tender.

Recipe Tip

To make sure that your potatoes all get cooked at the same time make sure to dice your sweet potatoes into chunks that are similar in size. 

sweet potatoes cooked and mashed in the slow cooker.

Step Two: Once your sweet potatoes are tender use a potato masher to mash.

Recipe Tip

You can drain your potatoes if needed but I find that it’s the perfect amount of liquid. 

Step Three: Temper your egg and then add it to your casserole with sugar and vanilla extract.

mixing the eggs for the casserole.

Sweet Potato Casserole Topping:

You can either top your casserole with this crumble or marshmallows. To make the crumble you will need.

Topping Ingredients:

  • Melted Butter
  • Brown Sugar
  • All-Purpose Flour
  • Pecans – chopped
sweet potato casserole being served out of the slow cooker.

Step Four: In a small mixing bowl mix together topping ingredients.

Sprinkle on top of casserole. Place the lid back on and allow to cook for 2 more hours on high.

serving the sweet potato casserole out of the slow cooker.

Tempering Egg:

To temper your egg, you want to add it to a bowl and whisk. Then slowly add in some of the hot casserole while whisking.

Once it’s warmed add to your casserole. This will help your eggs to not cook into scrambled eggs when mixing.

slow cooker sweet potato casserole served on plate.

Can I make Sweet Potato Casserole in the Oven?

Yup, you sure can! I do like having the oven free on big baking days like Thanksgiving or Christmas so that is why I use the slow cooker.

Here is my recipe for Sweet Potato Casserole in the oven.

Slow Cooker Side Dish Recipes:

Here are a few more of my favorite slow cooker side dish recipes.

closeup of the sweet potato casserole on a plate.

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Slow Cooker Sweet Potato Casserole

Slow Cooker Sweet Potato Casserole

This Slow Cooker Sweet Potato Casserole is so simple to make. It's loaded with flavor and topped with brown sugar and pecans. 
Prep: 15 minutes
Cook: 5 hours
Total: 5 hours 15 minutes
Servings: 8 servings
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Ingredients 

Casserole:

  • 5 medium sweet potatoes
  • 1 1/2 cup chicken broth
  • 1/2 cup butter, softened
  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract

Toppings:

  • 1/3 cup melted butter
  • 1 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup pecans, chopped

Instructions 

  • Peel and dice sweet potatoes. Add to the slow cooker with broth and butter. Cook on high for 3 hours until potatoes are tener.
  • Once potatoes are tender mash potatoes. Optional: Drain as needed for your desired consistency.
  • Temper your egg and then add it to your casserole with sugar and vanilla extract.
  • In a small mixing bowl mix together topping ingredients. Sprinkle on top of casserole. Place the lid back on and allow to cook for 2 more hours on high.

Notes

  • To make sure that your potatoes all get cooked at the same time make sure to dice your sweet potatoes into chunks that are similar in size. 
  • You can drain your potatoes if needed but I find that it’s the perfect amount of liquid. 
  • To temper your egg you want to make add it to a bowl and whisk. Then slowly add in some of the hot casserole while whisking. Once it’s warmed add to your casserole. This will help your eggs to not cook into scrambled eggs when mixing. 

Nutrition

Calories: 546kcal | Carbohydrates: 68g | Protein: 5g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 403mg | Potassium: 424mg | Fiber: 4g | Sugar: 47g | Vitamin A: 12201IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg
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About Jennie

I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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2 Comments

  1. I have a similar recipe but has evaporated milk instead of broth. Do you think this would work in the slow cooker? My recipe is for the oven. I was also wondering if I could first cook the potatoes, then mash and add ingredients, then topping, then slow cook?

    1. Yes that should work. Usually dairy would curdle with the heat needed to cook the potatoes but you can use the evaporated milk to cook the potatoes since it can take the heat.
      You can also precook the potatoes if you don’t want to wait for the slow cooker to do it.