Slow Cooker Sweet Potato Casserole

by Sabrina Snyder

Last Update:

28 Comments

4.75 from 4 votes
12 Servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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Slow Cooker Sweet Potato Casserole with just a handful of ingredients, you’ll have a creamy sweet potato side dish and no oven space used!

Thanksgiving is a holiday, probably more than any other, where the oven space is NEVER enough. This recipe is made in a slow cooker, so inexpensive that I would argue it is even less expensive than the dish you’d normally serve your sweet potatoes in.

Sabrina’s Slow Cooker Sweet Potato Casserole

This Sweet Potato Casserole is a set-it-and-forget-it dish you can even serve WITHOUT mashing. Yes, that’s right, if you want, you can cook the chunks, stir once halfway through cooking, then just add the topping and serve!

Recipe Card

Dinner, then Dessert

Slow Cooker Sweet Potato Casserole Recipe

Slow Cooker Sweet Potato Casserole with just a handful of ingredients. You'll have a tasty side dish with little effort and free oven space!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Close up of casserole being scooped out
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Ingredients
 

  • 3 pounds sweet potatoes peeled and cut into 2 inch chunks
  • 1/2 cup butter melted
  • 1/2 cup brown sugar divided
  • 1/4 cup orange juice
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans

Instructions

  • Toss the sweet potatoes with the butter, half the brown sugar, Kosher salt, orange juice and vanilla extract in the slow cooker.
  • Cook on high for 4 hours or low for 8 hours.
  • Either mash the potatoes or using an immersion blender to smooth the potatoes out.
  • Top with the rest of the brown sugar and pecans and serve.

Nutrition

Serving: 1g | Calories: 235kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 223mg | Potassium: 426mg | Fiber: 4g | Sugar: 14g | Vitamin A: 16337IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg

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Alternate Cooking Technique

Classic Baked Sweet Potato Casserole:

  • Using the same ingredients, toss them together in a 9×13 pan and cook at 375 degrees for 35-40 minutes.
  • Top with brown sugar and pecans and serve.

More Amazing Sweet Potato Recipes

Slow Cooker Sweet Potato Casserole with just a handful of ingredients you'll have a creamy sweet potato side dish with almost no effort and no oven space used!
Slow Cooker Sweet Potato Casserole is the PERFECT Thanksgiving side dish.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Thanks for your recipes. I do not buy butter and wonder in this recipe if I could substitute olive oil.

    Reply

  4. Nice and simple to make, but even on low setting it was done in only 2 hours. 2 hours before my company was to arrive. It also wasn’t as sweet as I expected so I added more brown sugar until it was to my sweet tooth’s liking. Also added a bit more butter since it got thick prettying fast-just to keep it going till people showed up. Taste was awesome once I added the extra brown sugar.

    Reply

  6. Could you use canned yams instead of sweet potatoes? I have a sweet potato praline recipe that uses canned yams and would like to try something similar in the crockpot to free up oven space.

    Reply

    2. The picture doesn’t seem to match the recipe on the sweet potato casserole for Thanksgiving it has green chunks in it and a white powder on the top nothing in the recipe are those colors

      Reply

      1. The green that you see is parsely and is completely optional. I think the “white powder” you’re referring to is brown sugar which is in the recipe. I hope you enjoy it. 🙂

        Reply