Decadent Southern Slow Cooker Sweet Potato Casserole {Gluten-Free}

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.

Every year I host a dinner for Thanksgiving and Christmas. This southern slow cooker sweet potato casserole is always on the menu, along with roasted turkey and grilled asparagus.

Southern slow cooker sweet potato casserole recipe

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 food.

And you can put it together the day before. Just make the sweet potato part in the crock pot and the topping separately. Then add the topping right before you turn the slow cooker on.


Here’s your shopping list for this crock pot sweet potato casserole:

  • sweet potatoes – You’ll need about 8 cups, which is about 12 to 14 fresh sweet potatoes. Or substitute 2 29-ounce cans (although I find they make the casserole a little runny).
  • dairy – 2 sticks (1 cup) of butter, 2/3 cup whipping cream, half-and-half or whole milk. The whipping cream or milk can be left out if you prefer not to use it.
  • 4 eggs
  • baking supplies – a little over 2 cups of brown sugar, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract
  • nuts – 1 cup chopped pecans (which means about 1 1/2 cups of whole pecans)


  • mixer with mixing bowl
  • small bowl or saucepan
  • 6-qt slow cooker
  • medium bowl

How To Make Southern Slow Cooker Sweet Potato Casserole

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.

You can also use canned sweet potatoes. I prefer to make the casserole with fresh yams (I find the canned variety makes the casserole a little too runny), but it still tastes good.

Add them to a mixing bowl. Then add melted butter, brown sugar, eggs, vanilla extract and cinnamon.

For a less sweet version, decrease the brown sugar to about 2/3 cup.

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. Or substitute half-and-half or whole milk if you want to.

Spoon the whole mixture into a 6-quart slow cooker.

Then make the topping out of pecans, brown sugar and melted butter.

If you are making the casserole ahead of time, store the sweet potato mixture and the topping separately in the refrigerator. Then continue from this point when it’s time to cook it. If the casserole is cold when you turn it on, add an additional 30 minutes to the cooking time.

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.

Crockpot sweet potato casserole with pecans

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Southern slow cooker sweet potato casserole

Southern Slow Cooker Sweet Potato Casserole

This decadent southern sweet potato casserole made in a slow cooker is to-die-for! It is absolutely delicious as a side or a dessert for your holiday meal.
No ratings yet
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Dessert, Side Dish
Cuisine American
Servings 16 servings
Calories 271 kcal


  • mixer with mixing bowl
  • small bowl or saucepan
  • 6 quart slow cooker
  • medium bowl


  • 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, half-and-half, or milk optional


  • 1 cup chopped pecans
  • 3/4 cup firmly packed brown sugar
  • 2 Tablespoons butter


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 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.


You can also boil or bake the sweet potatoes if you prefer, but I think microwaving them is the easiest and fastest way to get them ready.
I like to use slow cooker liners in my crock pot. They make clean up so much easier!
You can also bake this recipe. Just spread the mixture out in a 9" x 13" pan and bake at 350F for 30 minutes.
If you are serving a smaller crowd, use half the measurements for the sweet potato mixture, but keep the measurements for the topping the same. Then cook it in a 4 quart slow cooker instead of a 6 quart.
To make the casserole a day ahead of time, prepare the sweet potatoes and the topping separately, but don't put the topping on yet. When you are ready to cook it, add the topping just before you turn on the slow cooker. If the casserole is cold (ie. it came straight out of the refrigerator), cook in the crock pot for an additional 30 minutes.
  • Substitute 2 29-ounce cans of sweet potatoes for the fresh if you prefer. I find it's a little runnier but it still tastes great.
  • Use half-and-half or milk instead of the whipping cream. Or eliminate the dairy altogether.┬áIt will be a little less creamy, but still delicious
  • Reduce the amount of brown sugar if you don't like your sweet potato casserole to be as sweet.


Serving: 2 scoopsCalories: 271 kcalCarbohydrates: 30.7 gProtein: 3.4 gFat: 15.6 gCholesterol: 73.5 mgSodium: 131.4 mgSugar: 18.8 g
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