I’m so excited to share this Crockpot Sweet Potato Casserole Recipe with you because it’s truly a game-changer for busy days or holiday gatherings. Imagine creamy, sweet potatoes slow-cooked to perfection and topped with a crunchy, buttery pecan streusel that practically melts in your mouth. This recipe is not just easy; it’s the kind of comforting dish that brings warmth and smiles around the table.

What I love most about making this Crockpot Sweet Potato Casserole Recipe is how hands-off it is—you let the crockpot do the work while you focus on other things. It’s especially perfect for those times when you want that cozy homemade feeling without babysitting the oven. Plus, it’s ideal for Thanksgiving, weeknight dinners, or any time you want something a bit special without fuss.

Ingredients You’ll Need

All the ingredients come together beautifully to create creamy sweetness with a nutty crunch on top. Here’s a little insight into why they work well—and some tips for what to look for at the store.

Sweet potatoes: I prefer canned sweet potatoes for this recipe—it’s a real time-saver and the texture is wonderfully smooth. Just make sure you grab the ones packed in juice, not syrup, for best flavor balance.
Unsalted butter: This helps control the saltiness, plus butter quality really shines in the topping, so use the best you have on hand.
Sugar (both white and brown): Brown sugar adds a rich molasses depth, while white sugar rounds out the sweetness. Measuring the brown sugar lightly packed helps keep the texture just right.
Salt: Enhances all the flavors, so don’t skip it—even a dash makes a big difference.
Orange juice: Adds a subtle citrus brightness, balancing the sweetness and giving the casserole a fresh touch.
Eggs: They bind everything together and give the casserole that lovely creamy structure.
Vanilla extract: For that warm, comforting aroma, both in the casserole and the topping.
Evaporated milk: Adds richness without watering down the texture—great if you don’t have heavy cream.
Chopped pecans: Freshly chopped nuts bring a crunchy, buttery contrast that’s just irresistible.
Flour: Helps bind the streusel topping; whole wheat flour works too if you’re looking to sneak in some nutrition.

Variations

While I love this recipe as is, I’m all about making it your own. Here are some variations I’ve tried—and you might enjoy experimenting with them too.

Paleo/Gluten-Free Version: Swap the flour in the topping for almond flour and use coconut sugar instead of brown sugar. I tried this for a family gathering and everyone loved the crisp pecan topping.
Maple Twist: Replace the brown sugar with pure maple syrup and add a pinch of cinnamon. It gives the casserole a cozy, fall flavor perfect for chilly days.
Vegan Adaptation: Use a flax egg instead of regular eggs and replace butter with vegan margarine or coconut oil. The orange juice and vanilla extract keep the flavor bright.
Adding Toasted Coconut: For a tropical flair, sprinkle toasted shredded coconut on top of the pecan topping—my friends always ask for seconds when I do this!

How to Make Crockpot Sweet Potato Casserole Recipe

Step 1: Prep the Sweet Potato Mixture

Start by draining your canned sweet potatoes well to avoid excess liquid. Then, in a large bowl, mash them gently with the softened butter until creamy but still a little textured. Stir in the white sugar, salt, brown sugar, orange juice, eggs, vanilla extract, and evaporated milk until everything is just combined. This helps create a silky base that’ll cook evenly and absorb all those wonderful flavors while slow-cooking.

Step 2: Make the Pecan Streusel Topping

In a separate bowl, combine the chopped pecans, brown sugar, flour, vanilla extract, salt, and softened butter. Use a fork or your fingers to blend everything until you get a crumbly, sandy texture—this topping will give the casserole its famous crispy, buttery crunch on top. It’s honestly one of my favorite parts to mix.

Step 3: Layer and Cook in the Crockpot

Spray your crockpot insert lightly with non-stick spray, then spread the sweet potato mixture evenly inside. Sprinkle the pecan topping over the surface gently. Cover and cook on low for about 3 hours. The slow, gentle heat lets the flavors meld and the topping brown beautifully without burning. Resist the urge to lift the lid too often—patience here really pays off.

How to Serve Crockpot Sweet Potato Casserole Recipe

Crockpot Sweet Potato Casserole Recipe - Recipe Image

Garnishes

I often like to add a sprinkle of flaky sea salt on top right before serving—it cuts through the sweetness and makes each bite pop. If you want a festive touch, a few fresh thyme leaves or a dash of cinnamon can be lovely too. Trust me, these little details make your presentation shine.

Side Dishes

This casserole pairs so well with roast turkey or ham, making it perfect for holidays. I especially like serving it alongside green beans almondine or a crisp kale salad to balance out the richness. A warm dinner roll or cornbread always rounds out the meal beautifully.

Creative Ways to Present

For special occasions, try scooping individual servings into small ramekins or decorative mini crockpots for a cute personal touch. You can also sprinkle extra chopped pecans on top at the table to excite your guests before every bite. I’ve even garnished with a dollop of marshmallow fluff for a retro-inspired twist that my kids absolutely love.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. I find that the topping softens a little, but a quick re-crisp under the broiler works wonders. Just watch it closely so it doesn’t burn!

Freezing

I’ve frozen this casserole a couple of times with great results. After cooling completely, I wrap it tightly in foil and place it inside a freezer bag. It keeps for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F (175°C) for about 20-25 minutes, covered with foil to keep moisture in. For that crispy topping, remove the foil in the last 5 minutes. If you’re short on time, reheating individual portions in the microwave works fine but loses some topping crunch.

FAQs

Can I use fresh sweet potatoes instead of canned for this Crockpot Sweet Potato Casserole Recipe?

Absolutely! You can roast and mash fresh sweet potatoes, but be sure they’re fully cooked and thoroughly mashed before mixing with the other ingredients. Keep in mind fresh sweet potatoes might add a bit more moisture, so you could need to adjust the sugar and liquid slightly for the best texture.
How long should I cook the casserole in the crockpot?

Cooking on low for about 3 hours usually does the trick, allowing the mixture to set and the topping to crisp gently. If your crockpot runs hot, start checking at 2.5 hours to avoid overcooking.
Can this Crockpot Sweet Potato Casserole Recipe be made vegan?

Yes! Simply substitute the eggs with flax or chia eggs and replace the butter with a plant-based alternative. Use a non-dairy milk for evaporated milk, like coconut or oat milk, and you’re set for a delicious vegan casserole.
What if I don’t have evaporated milk?

No worries—you can use regular whole milk, cream, or even half-and-half instead. Evaporated milk adds richness without thinning out the casserole, so if you substitute, keep an eye on consistency and adjust if needed.
How can I make the topping extra crunchy?

Using freshly chopped pecans and making sure your butter is properly softened helps the topping crisp up nicely. Also, avoid covering the casserole tightly toward the end of cooking to let some moisture escape. For an extra crunch, sprinkle a little coarse sugar like turbinado on top before cooking.

Final Thoughts

This Crockpot Sweet Potato Casserole Recipe has become one of my go-to comfort dishes because it’s easy, flavorful, and just hits that cozy spot every single time. I think you’ll love how hands-off it is while still feeling like you made something special from scratch. Next time you want to impress your family or just indulge in a warm, sweet treat, give this recipe a try—you might just find it’s your new favorite too!