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slow cooker sweet potato casserole in green bowl.

Slow Cooker Sweet Potato Casserole with Pecan Crumble Topping

Yield: 8 servings
Prep Time: 10 mins
Cook Time: 3 hrs
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This easy sweet potato casserole recipe is topped with a buttery pecan crumble. It can be made ahead and warmed in the slow cooker, saving time and oven space! 


For the Pecan Crumble Topping*:

  • 3/4 cup pecans, chopped
  • 3/4 cup brown sugar
  • 3/4 cup flour
  • 6 Tbsp. butter
  • pinch of salt

For the Sweet Potatoes:

  • 3 lbs. sweet potatoes
  • Olive oil
  • 1/2 cup heavy cream
  • 2 Tbsp. butter
  • 1/4 c brown sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 tsp. salt


  • Make Pecan Crumble Topping: Add all Pecan Crumble Topping ingredients to a large skillet over medium/low heat. Stir until well combined. Cook for 1-2 minutes for a softer topping or 3-4 minutes for a crunchier cookie-like topping. Remove from heat. Use immediately or store in a sealed container (once cooled) until needed.
  • Roast Sweet Potatoes: Preheat the oven to 300°F. Puncture the sweet potatoes several times with a knife. Put the sweet potatoes on a sheet pan and coat with a thin layer of olive oil (about 1/2 Tbsp.). Roast the whole sweet potatoes for 2-3 hours** or until a fork can pierce the thickest part of the sweet potato with no resistance. 
  • Combine Ingredients: Scoop the sweet potatoes out of the skin into a slow cooker. Discard the skin. Add the remaining Sweet Potato ingredients to the slow cooker and stir until well combined. If making ahead, stop here! Cover the sweet potatoes and refrigerate until needed.***
  • Warm & Add Topping: Cover and slow cook on low for 1 hour (2 hours if made ahead and refrigerated), stirring occasionally. Sprinkle a layer of the Pecan Crumble Topping over the sweet potato casserole immediately before serving. 


*I recommend doubling the Pecan Crumble Topping and serving extras on the side if the toppings are popular amongst your family and friends! 
**If you are short on time, roast the sweet potatoes at 425° F for 40-45 minutes or until cooked through.
***If making the sweet potato casserole ahead of time and refrigerating, remove the casserole from the fridge and let it sit in room temperature for 30 minutes prior to putting it in the slow cooker. 


Serving: 1cup | Calories: 481kcal | Carbohydrates: 72g | Protein: 5g | Fat: 24g | Cholesterol: 52mg | Sodium: 337mg | Fiber: 7g | Sugar: 34g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.