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Crock Pot Sweet Potato Casserole
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5 from 1 vote

Crock Pot Sweet Potato Casserole

Crock Pot Sweet Potato Casserole with brown sugar and crunchy pecans makes a great holiday side dish and it frees up oven space.

Course Side Dish
Cuisine Southern
Keyword sweet potato casserole, Thanksgiving
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Servings 8
Calories 419kcal


  • 4 medium to large sweet potatoes
  • 1 cup water
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten


  • 5 tablespoons melted butter
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 cup chopped pecans


  • Peel sweet potatoes and cut into approximately 3/4-inch dice. Place in a 6-quart slow cooker. Add 1 cup water, place lid on and cook on HIGH for 3 hours.
  • Remove lid and turn slow cooker off. Use a hand-held potato masher to mash the sweet potatoes.
  • Stir in the brown sugar and butter until the butter is melted. Let cool 5 minutes so that the eggs do not curdle.
  • While cooling, combine the topping ingredients.
  • Stir in the milk, vanilla extract, salt and eggs into the crock pot and sprinkle the topping on top. Cover and cook on HIGH for 1 1/2 hours.


Calories: 419kcal