I’m sharing my Crock Pot Sweet Potatoes recipe with a pecan and maple crunch that adds an unexpected twist to holiday menus.

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I bring this crockpot sweet potato casserole to Thanksgiving every year and somehow it becomes the thing everyone fights over. I started with sweet potatoes and a little brown sugar, then the Crock Pot Sweet Potatoes approach turned it into something sticky, a bit crunchy, and oddly irresistible.

The Marshmallows on top toast into browned pockets that make people pause midbite, and sometimes I swear I broke a rule and it still worked. I won’t give away the exact move that makes it vanish, but if you like surprises, this crockpot casserole will make you curious enough to try it.

Ingredients

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Sweet potatoes: Packed with fiber and vitamin A, they give natural sweetness and creamy texture.
Light brown sugar: Adds deep caramel flavor, boosts carbs and sweetness, so use with balance.
Butter: Richer mouthfeel, adds fat and flavor, helps bind but can be heavy.
Eggs: Give protein and structure, they make the filling set up nice.
Pecans: Crunch, healthy fats and some protein, they cut sweetness and add bite.
All purpose flour: Absorbs moisture in topping, adds bulk, minimal nutrients but necessary for texture.
Mini marshmallows: Pure sugar fluff, melts sweetly on top, optional but nostalgia city.
Vanilla extract: Small amount lifts flavor, adds aromatic warmth, almost makes it taste homemade.
Ground cinnamon: Warm spice, low calories, pairs with sweet potato nicely, not overpowering.

Ingredient Quantities

3 lb sweet potatoes, peeled and cubed (about 4 large)

1/2 cup packed light brown sugar for the filling

1/4 cup unsalted butter, melted

2 large eggs, lightly beaten

1/4 cup milk

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp kosher salt

1 cup packed light brown sugar for the topping

1 cup chopped pecans, roughly chopped

1/2 cup all purpose flour

1/3 cup unsalted butter, melted (for the topping)

1 cup mini marshmallows optional

How to Make this

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1. Peel and cube 3 lb sweet potatoes into roughly 1 inch pieces so they cook evenly, then put them in the crockpot insert with about 1/4 to 1/2 cup water to keep them from sticking. Cook on high for 3 to 4 hours or on low for 6 to 7 hours, until a fork slides through easily.

2. Drain any excess water, then mash the potatoes right in the insert or in a large bowl. Leave it a little chunky if you like texture, or blend with a hand mixer for super smooth.

3. Stir together the filling: 1/2 cup packed light brown sugar, 1/4 cup melted unsalted butter, 2 lightly beaten large eggs, 1/4 cup milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp kosher salt. Make sure the butter is cooled a bit so the eggs dont scramble.

4. Fold the filling into the mashed sweet potatoes until well combined, taste and adjust salt or spices if needed. Spread the mixture evenly in the crockpot insert and smooth the top with a spatula.

5. Make the topping by mixing 1 cup packed light brown sugar, 1 cup chopped pecans, 1/2 cup all purpose flour, and 1/3 cup melted unsalted butter. Work it with a fork until it forms coarse crumbs.

6. Sprinkle the pecan streusel evenly over the sweet potato layer, pressing lightly so it holds together a bit.

7. Cover and cook on high for another 1 1/2 to 2 hours or on low for 3 to 4 hours, until the topping is set and edges are bubbling. If you prefer marshmallows, add 1 cup mini marshmallows in the last 10 to 15 minutes on high so they just melt.

8. For browned marshmallow tops or a crunchy toasted streusel, transfer the cooked casserole to a baking dish and broil 1 to 2 minutes, watching like crazy so nothing burns. This step is optional but gives great color.

9. Let the casserole rest 10 to 15 minutes before serving so it firms up. Tip: you can assemble this a day ahead, keep covered in the fridge, then add the topping and finish in the crockpot the next day.

Equipment Needed

1. crockpot or slow cooker with insert
2. vegetable peeler
3. chef’s knife and cutting board
4. measuring cups and spoons
5. large mixing bowl or just use the crockpot insert
6. potato masher or handheld mixer for super smooth results
7. rubber spatula and a fork for spreading and testing don’t overmix
8. oven safe baking dish for broiling or browning

FAQ

Q: How long do I cook the sweet potatoes in the crockpot? A: Cook the peeled, cubed sweet potatoes on high for about 2 to 3 hours or on low for 4 to 5 hours until a fork slides through easily. Then mash with the filling, add the topping and cook on high another 45 to 60 minutes to set it up. If you want marshmallows melted add them in the last 10 to 15 minutes or pop the whole top under the broiler 1 to 2 minutes to get them brown.

Q: Can I make this ahead of time? A: Yes, you can. Make the filling up to 2 days ahead and keep it chilled. For longer storage freeze the filling without the crumb topping or marshmallows for up to 3 months, thaw in the fridge overnight then reheat in the crockpot or oven and add the topping when warm.

Q: How do I keep the pecan topping nice and crunchy? A: Toast the pecans in a dry skillet for 3 to 5 minutes first to boost flavor. Also for best crunch bake the assembled casserole in a 350 F oven for 10 to 15 minutes instead of leaving it in the crockpot, or once warm run it under the broiler for a minute to crisp the topping. Crockpot alone tends to make the topping softer.

Q: Can I use canned sweet potatoes instead of fresh? A: You can, but drain them very well and taste before you add the full sugar amount since canned potatoes can be sweeter. The texture will be softer and you may need less milk or butter to get the right consistency.

Q: My casserole turned out a bit watery, how do I fix that? A: Make sure potatoes are drained and not overcooked. When mashing, cook a few extra minutes with the lid off to let excess liquid steam off. If it is still thin stir in 1 to 2 tablespoons of flour or cornstarch and heat until it thickens. Also less milk next time helps.

Q: How long will leftovers last and what's the best way to reheat? A: Store leftovers covered in the fridge for 3 to 4 days. Reheat in a 325 F oven until warmed through, about 15 to 25 minutes depending on portion size, or microwave single servings. If frozen, thaw overnight then reheat in oven or crockpot until hot.

We’re Thankful For This Crockpot Sweet Potato Casserole Every Thanksgiving Recipe Substitutions and Variations

Sweet potatoes: you can swap the 3 lb for 3 lb peeled cubed butternut squash or pumpkin — gives a similar sweet creamy base and cooks the same.
Light brown sugar: use equal parts dark brown sugar or coconut sugar; if you want liquid sweetener, try 3/4 cup maple syrup and reduce the milk by 1 to 2 tbsp so the filling isn’t too runny.
Unsalted butter: replace melted butter 1:1 with melted coconut oil for dairy free, or use salted butter but cut the kosher salt by about 1/4 tsp so it’s not too salty.
Pecans: swap 1 cup chopped pecans for chopped walnuts 1:1, or for a nut free option use 1 cup toasted rolled oats mixed with 1/4 cup pumpkin seeds for crunch.

Pro Tips

– After the potatoes are cooked, drain them well and let them sit uncovered for 5 to 10 minutes so excess steam escapes before mashing. Too much water is the main reason the filling gets runny, and letting them dry a bit gives a firmer, more scoopable bake.

– Cool the melted butter a little and beat your eggs first, then slowly whisk a spoonful of the warm potato into the eggs to temper them before mixing everything together. That stops any chance of scrambled bits and gives a silkier, more stable custard.

– Toast the pecans briefly in a dry skillet or in the oven before chopping, and keep the streusel cold until you crumble it. Toasting boosts flavor and chilling keeps the topping from turning into a paste in the slow cooker, so you get better crunch.

– If you want a crispier top, finish under a broiler or blast with a kitchen torch for 30 to 90 seconds, but stand right there and watch it. The rest of the dish is already hot so the topping will go from perfect to burned in a blink.

– For make-ahead convenience, assemble the filling and store it chilled in the crockpot insert or a covered bowl, and keep the topping separately. Finish cooking the next day and add the topping at the end. It keeps texture and flavor fresher, and saves time on a busy serving day.

We're Thankful For This Crockpot Sweet Potato Casserole Every Thanksgiving Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my Crock Pot Sweet Potatoes recipe with a pecan and maple crunch that adds an unexpected twist to holiday menus.

Servings

servings

Calories

711

kcal

Equipment: 1. crockpot or slow cooker with insert
2. vegetable peeler
3. chef’s knife and cutting board
4. measuring cups and spoons
5. large mixing bowl or just use the crockpot insert
6. potato masher or handheld mixer for super smooth results
7. rubber spatula and a fork for spreading and testing don’t overmix
8. oven safe baking dish for broiling or browning

Ingredients

3 lb sweet potatoes, peeled and cubed (about 4 large)
1/2 cup packed light brown sugar for the filling
1/4 cup unsalted butter, melted
2 large eggs, lightly beaten
1/4 cup milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp kosher salt
1 cup packed light brown sugar for the topping
1 cup chopped pecans, roughly chopped
1/2 cup all purpose flour
1/3 cup unsalted butter, melted (for the topping)
1 cup mini marshmallows optional

Directions

Peel and cube 3 lb sweet potatoes into roughly 1 inch pieces so they cook evenly, then put them in the crockpot insert with about 1/4 to 1/2 cup water to keep them from sticking. Cook on high for 3 to 4 hours or on low for 6 to 7 hours, until a fork slides through easily.
Drain any excess water, then mash the potatoes right in the insert or in a large bowl. Leave it a little chunky if you like texture, or blend with a hand mixer for super smooth.
Stir together the filling: 1/2 cup packed light brown sugar, 1/4 cup melted unsalted butter, 2 lightly beaten large eggs, 1/4 cup milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp kosher salt. Make sure the butter is cooled a bit so the eggs dont scramble.
Fold the filling into the mashed sweet potatoes until well combined, taste and adjust salt or spices if needed. Spread the mixture evenly in the crockpot insert and smooth the top with a spatula.
Make the topping by mixing 1 cup packed light brown sugar, 1 cup chopped pecans, 1/2 cup all purpose flour, and 1/3 cup melted unsalted butter. Work it with a fork until it forms coarse crumbs.
Sprinkle the pecan streusel evenly over the sweet potato layer, pressing lightly so it holds together a bit.
Cover and cook on high for another 1 1/2 to 2 hours or on low for 3 to 4 hours, until the topping is set and edges are bubbling. If you prefer marshmallows, add 1 cup mini marshmallows in the last 10 to 15 minutes on high so they just melt.
For browned marshmallow tops or a crunchy toasted streusel, transfer the cooked casserole to a baking dish and broil 1 to 2 minutes, watching like crazy so nothing burns. This step is optional but gives great color.
Let the casserole rest 10 to 15 minutes before serving so it firms up. Tip: you can assemble this a day ahead, keep covered in the fridge, then add the topping and finish in the crockpot the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.