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Slow Cooker Sweet Potato Casserole

Slow cooker sweet potato casserole is mashed with maple syrup, cinnamon, and vanilla, then finished with a crumbly pecan topping. The slow cooker keeps the sweet potatoes tender while the topping sets under a lid lined with a kitchen towel.
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Prep Time 20 minutes
Cook Time 8 hours
Resting 10 minutes
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 411
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • Cooking spray for coating
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.5 cup water
  • 0.33 cup whole milk
  • 0.25 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 1 tsp vanilla extract
For the pecan topping
  • 0.5 cup light brown sugar packed
  • 0.5 cup all-purpose flour
  • 1 cup pecans chopped
  • 4 tbsp unsalted butter melted

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the sweet potatoes
  1. Lightly coat the inside of a 6-quart slow cooker with cooking spray.
  2. Add the sweet potatoes and water to the slow cooker.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the sweet potatoes are fork-tender.
  4. Carefully drain the sweet potatoes.
  5. Return the sweet potatoes to the slow cooker.
  6. Mash the sweet potatoes.
  7. Stir in the milk, maple syrup, cinnamon, salt, and vanilla until combined.
Make and cook the topping
  1. In a medium bowl, stir together the brown sugar, flour, pecans, and melted butter until crumbly.
  2. Sprinkle the topping evenly over the sweet potatoes.
  3. Place a clean, dry kitchen towel between the slow cooker lid and cooker to catch condensation.
  4. Cover the slow cooker with its lid and cook on HIGH for 45 to 60 minutes, until the topping looks set.
  5. Turn off the slow cooker.
  6. Let the casserole stand, covered, for 10 minutes before serving.

Notes

Drain the sweet potatoes well before mashing so the casserole stays thick. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free swap, use unsweetened plant milk and dairy-free butter.