This decadent southern slow cooker sweet potato casserole recipe made with pecans is to die for! It is delicious as either a side or a dessert for your holiday meal.
Southern Slow Cooker Sweet Potato Casserole Recipe
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This decadent southern slow cooker sweet potato casserole recipe is to die for! Although not the healthiest version of sweet potato casserole, it is absolutely delicious. And I figure it’s okay to splurge a little over the holidays…
I usually serve it as a side dish for both Thanksgiving and Christmas dinners, but it would also make a wonderful dessert. In either case, there probably won’t be any left by the end of the meal!
As a side benefit, since it’s made in a slow cooker, it saves some oven space for the rest of the meal!
How To Make Southern Slow Cooker Sweet Potato Casserole
First you need to cook the sweet potatoes so that they are soft enough to put in a mixer. I use the microwave to do this. No washing or peeling required so it’s really easy! But you could also bake them or boil them, if you so desire.
When they are cooked, cut them in half and use a large spoon to scoop out the insides.
Add them to a mixing bowl. Then add melted butter, brown sugar, eggs, vanilla extract and cinnamon.
Mix until the potatoes are smooth.
Finally stir in some whipping cream. This really gives the sweet potato casserole some extra richness. However, it still tastes really good without it, so you can leave it out if you prefer.
Spoon the whole mixture into a 6-quart slow cooker.
Then make the topping out of pecans, brown sugar and melted butter. Sprinkle it over the top of the sweet potatoes in the slow cooker.
Cover and cook on high for 3 hours.
If you would prefer to bake the sweet potato casserole, you can make it in a 9″ x 13″ baking dish. Then bake at 350F for 30 minutes.
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Southern Slow Cooker Sweet Potato Casserole
- 12 to 14 sweet potatoes about 8 cups
- 2/3 cup butter
- 1 1/3 cup firmly packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 2/3 cup whipping cream optional
- 1 cup chopped pecans
- 3/4 cup firmly packed brown sugar
- 2 Tablespoons butter
Tools and Utensils
- 1 Mixer with mixing bowl
- 1 Small bowl or saucepan
- 1 6-qt oval-shaped slow cooker
- 1 Medium bowl
Prepare the Sweet Potatoes
- Poke holes in the sweet potatoes with a fork. Microwave them on high until they are soft. In my microwave, this takes about 25 minutes for this many potatoes (but that will vary by machine). You can also bake them or boil them if you prefer.
- Once cooked, cut the sweet potatoes in half lengthwise and use a spoon to scoop out the insides.
- Discard the skins and put the sweet potato pulp in the mixing bowl.
- Melt 2/3 cup butter and add it to the bowl. I usually do this by heating the butter in a small bowl in the microwave for about 1 minute. Heating it on low heat in a small saucepan on the stove also works.
- Add the brown sugar, eggs, vanilla extract, and cinnamon to the mixing bowl.
- Mix until the sweet potatoes are smooth.
- If you are using whipping cream, stir it into the sweet potato mixture by hand.
- Spread in the bottom of a 6-quart oval slow cooker.
Prepare the Topping
- Melt the butter in a small bowl.
- Combine all of the topping ingredients (pecans, brown sugar and butter) in a medium-sized bowl.
- Sprinkle over top of the sweet potato mixture in the slow cooker.
- Cook on high heat in the slow cooker for 3 hours.