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.
Course Dessert, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 16 servings
Calories 271kcal



  • 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: 2scoops | Calories: 271kcal | Carbohydrates: 30.7g | Protein: 3.4g | Fat: 15.6g | Cholesterol: 73.5mg | Sodium: 131.4mg | Sugar: 18.8g