Slow Cooker Sweet Potato Casserole

A spoon resting in a slow cooker with a sweet potato casserole with a nutty streusel topping.

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Slow cooker sweet potato casserole has a smooth, creamy filling and a crunchy, sweet, nutty streusel topping. This side dish is hands-off and perfect for the holidays to free up oven space.

Prep Time10

Cook Time5

Total Time5 25

Yield: 8 -10 servings

Ingredients

4 sweet potatoes, peeled and cubed
¾ cup water
½ cup packed light brown sugar
¼ cup unsalted butter, melted
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
¼ teaspoon kosher salt

For the streusel topping:

⅓ cup all-purpose flour
⅓ cup butter, melted
1 cup packed light brown sugar
1 cup chopped nuts (such as pecans or walnuts)

Instructions

Place the cubed sweet potatoes in the slow cooker insert. Add water.
Cover and cook on high for 3 hours, until the potatoes are very tender. Drain any excess water then mash the sweet potatoes until they are broken down into a smooth consistency. (You’ll need to scrape the slow cooker to continue to bring the potatoes together to mash.)
Add the sugar, melted butter, eggs, vanilla, cinnamon and salt to the slow cooker and mix with the mashed sweet potatoes until well combined. Smooth into an even layer.
In a small bowl, combine the streusel toppings: flour, melted butter, sugar and nuts. Sprinkle the streusel mixture over the sweet potatoes in the slow cooker.
Cover and cook on high for an additional 2 hours. Serve immediately or let sit on warm until ready to serve.

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Notes

Leftovers: Leftover sweet potato casserole, once cooled, will keep in a covered container in the refrigerator for up to 3-4 days. The streusel topping will lose its crunch, but it’s still yummy. Reheat in individual servings in the microwave to warm it through quickly.

Nutrition

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