Slow Cooker Sweet Potato Casserole
This Slow Cooker Sweet Potato Casserole is the ultimate hands-off holiday side dish. The sweet potatoes cook low and slow until tender, then get mashed with warm spices, brown sugar, and butter, and are topped with a buttery pecan crumble that adds the perfect crunch. It's an oven-free, crowd-pleasing Thanksgiving classic.
Equipment
- 6-quart slow cooker - The ideal size for this recipe; a programmable model with a digital timer is recommended.
- Vegetable peeler - For peeling the sweet potatoes.
- Chef's knife
- Cutting board
- Potato masher - Or a handheld electric mixer for a silkier texture.
- Mixing bowls - Two medium bowls, one for the spice mixture and one for the crumble.
- Measuring cups and spoons
- Rubber spatula - For stirring and spreading the sweet potato mixture.
- Paper towels - Optional, for absorbing condensation under the lid.
Ingredients
- 3 lbs sweet potatoes - 1.36 kg, peeled and cut into 1-inch (2.5 cm) cubes
- 3 tablespoons unsalted butter - melted
- 3 tablespoons brown sugar - packed
- 2 tablespoons whole milk - or heavy cream
- 1 teaspoon vanilla extract - pure
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- 2 tablespoons water
For the Pecan Crumble Topping
- 1/2 cup all-purpose flour - 60g
- 1/2 cup brown sugar - 100g, packed
- 1/4 teaspoon ground cinnamon
- 3 tablespoons unsalted butter - cold and cut into small pieces
- 3/4 cup chopped pecans - 85g
Instructions
- Peel the sweet potatoes and cut them into uniform 1-inch (2.5 cm) cubes. Transfer the cubed potatoes to a 6-quart slow cooker and add 2 tablespoons of water.
- In a medium bowl, mix the melted butter, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until combined. Pour the spice mixture over the potatoes and toss until well coated.
- Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 7-8 hours, until the sweet potatoes are completely tender and easily pierced with a fork.
- Mash the cooked sweet potatoes directly in the slow cooker using a potato masher. Add the milk or cream and fold it in until the base is smooth and silky. Smooth the mashed potatoes into an even layer.
- In a separate bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Sprinkle the pecan crumble evenly over the mashed sweet potatoes. Cover and cook on HIGH for an additional 30-45 minutes until the topping is set. For a crispier topping, place the insert under the broiler for 3-5 minutes.
Notes
- Cut Potatoes Uniformly: Sweet potatoes that are roughly the same size will cook evenly. Inconsistent chunks lead to uneven texture.
- Don't Skip the Water: Adding a little water to the bottom of the slow cooker prevents the sugar and butter from scorching on the bottom during the first hour of cooking.
- Paper Towel Trick: Place a folded paper towel between the lid and the rim during the final cooking stage to absorb steam and keep the crumble topping from getting soggy.
- Make the Crumble Ahead: The pecan topping can be mixed the night before and stored in a zip-top bag in the refrigerator, making holiday prep easier.
- Use Cold Butter: For a crumbly topping, use butter straight from the fridge. Cold butter creates the proper sandy texture; soft butter will make the topping pasty.
- Taste Before Serving: After mashing, taste the sweet potato base and adjust the cinnamon, salt, or sugar as needed, as natural sweetness varies between batches.
- Marshmallow Variation: Swap the pecan crumble for a layer of mini marshmallows. Add them during the last 10-15 minutes with the lid on to melt, or broil for a toasted finish.
- Make-Ahead Base: Cook and mash the sweet potatoes up to two days in advance. Refrigerate the base separately and the crumble in a bag. On serving day, add the crumble and warm in the slow cooker.