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Best Easy Crockpot Sweet Potato Casserole with Pecan Crumble

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This Easy Crockpot Sweet Potato Casserole with Pecan Crumble is a hands-off, oven-free side dish perfect for holidays and weeknights. Sweet potatoes are cooked whole in the slow cooker, then mashed and topped with a buttery pecan crumble for a crowd-pleasing comfort food.

Ingredients

Scale
  • 3 lbs sweet potatoes (about 4–5 medium), scrubbed clean
  • 1/4 cup unsalted butter, melted
  • 1/4 cup packed light brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup pecan halves or pieces
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1 cup mini marshmallows (optional, for garnish)

Instructions

  1. Place the whole, scrubbed sweet potatoes in the slow cooker. Add 1/4 cup of water to the bottom. Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until a fork slides easily into the thickest part of the largest potato.
  2. Carefully remove the sweet potatoes from the slow cooker. Let them cool for about 10 minutes until they’re cool enough to handle. The skins should slip right off. Discard the skins and return the flesh to the slow cooker. Mash with a potato masher until smooth but still slightly chunky.
  3. In a small bowl, whisk together the melted butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt. Pour this mixture over the mashed sweet potatoes. Add the beaten egg and stir until everything is well combined. The mixture should be thick and creamy, like a stiff pudding.
  4. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces. Gently fold in the pecan halves.
  5. Spread the pecan crumble evenly over the sweet potato mixture in the slow cooker. Cover and cook on LOW for an additional 30 minutes, just to warm the topping through. If you want that golden, toasted look, transfer the mixture to a baking dish (or use an oven-safe slow cooker insert) and broil for 2-3 minutes, watching closely so it doesn’t burn.
  6. Let the casserole sit, uncovered, for 5 minutes before serving. Serve warm, garnished with a few extra pecan halves or a sprinkle of flaky sea salt if desired.

Notes

Don’t skip the water in the slow cooker—it creates steam for even cooking. Toast pecans for deeper flavor if time allows. Cold butter is crucial for the crumble. For marshmallow topping, add after crumble has cooked and toast with a kitchen torch or broiler. Overmixing the mashed sweet potatoes can make them gummy; a few lumps are desirable.

Nutrition

Keywords: sweet potato casserole, crockpot, slow cooker, pecan crumble, Thanksgiving, holiday side dish, easy, gluten-free option, vegetarian

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