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Two speckled bowls of mashed sweet potato casserole with crunchy pecan oat streusel next to a slow cooker.

Crockpot Sweet Potato Casserole

Creamy mashed sweet potatoes cook in a brown sugar and orange glaze right in the slow cooker, then get a crunchy skillet-toasted pecan oat streusel on top. An oven-free, make-ahead Thanksgiving side that serves a crowd.
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Prep Time: 20 minutes
Cook Time: 4 hours 10 minutes
Total Time: 4 hours 30 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Author: Shilpa

Equipment

Ingredients

Sweet potatoes

  • Cooking spray
  • 4 pounds sweet potatoes peeled and cut into 1-inch cubes
  • ¼ cup unsalted butter melted
  • ⅓ cup light brown sugar packed
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ¼ cup whole milk

Pecan oat streusel

  • ⅓ cup unsalted butter
  • ⅓ cup all-purpose flour
  • ¾ cup light brown sugar packed
  • ½ teaspoon ground cinnamon
  • Pinch kosher salt
  • 1 cup pecans chopped, plus extra for garnish
  • ¼ cup old-fashioned rolled oats

Instructions

  • Spray the slow cooker insert with cooking spray.
  • Whisk the melted butter, ⅓ cup of brown sugar, orange juice, orange zest, vanilla, 1 teaspoon of cinnamon, nutmeg, and ½ teaspoon of salt together in a large bowl.
  • Add the sweet potato cubes and toss for 1 minute until evenly coated. Transfer the sweet potatoes and all of the glaze to the slow cooker.
  • Cover and cook on high for 3½-4 hours (or on low for 7-8 hours) until a fork slides through a cube with no resistance.
  • Spoon off any liquid beyond about ¼ cup from the bottom of the slow cooker.
  • Mash the sweet potatoes in the slow cooker with a potato masher until smooth. Stir in the milk, smooth the top, and replace the lid.
  • Melt ⅓ cup of butter in a large skillet over medium heat.
  • Stir in the flour, ¾ cup of brown sugar, ½ teaspoon of cinnamon, and a pinch of salt for 1 minute until a thick, crumbly paste forms.
  • Add the pecans and oats and cook for 4-5 minutes, stirring often, until golden and fragrant. Spread the streusel on a plate and cool for 5 minutes so it crisps.
  • Scatter the streusel over the sweet potatoes and top with pecan halves. Serve right away, or keep the casserole on warm for up to 30 minutes with the streusel on top.

Notes

  • Check early. Slow cookers vary, so test a cube at 3½ hours and cook longer if needed. The edges darken if it goes too long.
  • Holding on a buffet. The streusel softens after about 30 minutes. For a long hold, keep the mashed base on warm for up to 1 hour and serve the streusel from a bowl alongside.
  • Make ahead. Refrigerate the mashed base in the insert for up to 3 days and reheat on high for about 1 hour. Store the streusel airtight at room temperature for up to 2 days.
  • Canned yams. Use two drained 29-ounce cans, halve the brown sugar in the glaze, and warm on high for 1 hour before mashing.
  • Leftovers. Refrigerate for up to 5 days and reheat in the microwave in 30-second bursts.

Nutrition

Calories: 442kcal | Carbohydrates: 67g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 227mg | Potassium: 718mg | Fiber: 7g | Sugar: 32g | Vitamin A: 26095IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 2mg
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