This Crock Pot Sweet Potato Casserole is the perfect side dish for Thanksgiving dinner! It's made with tender sweet potatoes mixed with brown sugar and warm spices, then topped with gooey mini marshmallows and nutty pecans.
Holiday season is all about the side dishes. And this classic sweet potato casserole recipe is perfect for filling up your holiday table!
This traditional sweet potato casserole is made with soft and tender sweet potatoes dressed with melted butter, brown sugar, and all the warm fall spices.
It's slow cooked to perfection, then topped with pecans for a little bit of crunch and nutty flavor, then finished gooey, melty marshmallows.
And the best part? It's a crockpot recipe which frees up your stove and valuable oven space for your holiday dinner.
This sweet potato casserole is an easy recipe that's made with simple ingredients! You're essentially just mixing everything up into your slow cooker, then letting it work its magic.
Scroll to the recipe card below for the full instructions and ingredient amounts.
- In a small bowl, combine sugar, water, cinnamon, and pumpkin pie spice.
- Add the diced sweet potatoes into a greased slow cooker, then pour the sugar and butter mixture over the top of the sweet potatoes. Stir to combine.
- Cover the sweet potato mixture and cook on high for 3-4 hours or on low for 7-8 hours.
- Once the potatoes are cooked, use a potato masher or hand mixer to mash the potatoes. Stir in the eggs, cover, then cook for another 2 hours.
- Remove the lid, top with marshmallows and chopped pecans, then cover again and let the marshmallows soften slightly.
Tips and Notes
- Peel the potatoes. Before chopping, I recommend using a potato peeler to remove the skin from the raw sweet potatoes. When cooked, the skin can take on an unpleasant chewy texture. This dish is better without it!
- Dice the potatoes evenly. Be sure that all of the potatoes are cut into relatively even 1-inch pieces. This ensures that they all cook at the same rate, but don't over-cook in the slow cooker.
- Grease the slow cooker insert. A light layer of cooking spray should do the trick! This just prevents the sweet pototoes from sticking to the bottom of the ceramic insert.
- Adjust to taste. Any of the spices and sugar can be adjusted to suit your tastes. As written, this casserole smells similar to a pumpkin pie and tastes very sweet, like a dessert. If you want something a little less sweet, feel free to play around with the sweetener amounts.
- The color may vary. The sweet potato casserole in my photos is dark in color because we used dark brown sugar and the full amount of spices. If you use a lighter kind of brown sugar or less of the spices, then your casserole will look different. That's okay!
This classic sweet potato casserole is so good that you might end up just loading up your whole plate with it. However, for those of you that want to enjoy the rest of your holiday meal, this side dish pairs perfectly with all the classic Thanksgiving menu recipes!
Enjoy it alongside a roast turkey or baked turkey breast, then surround it by all of your favorite side dishes. Here are a few favorites:
Store leftover sweet potato casserole if an airtight container in the fridge for 3-4 days.
To reheat, warm single servings in the microwave or heat a larger helping in a covered baking dish in the oven until heated through.
Frequently Asked Questions
Why Does Sweet Potato Casserole Get Watery?
The water content of the potatoes you use can affect the texture of your finished dish.
If you notice your sweet potatoes are a little bit more watery than you prefer, simply let them cook in the crockpot with the lid off for a few minutes to let some excess water evaporate.
Keep in mind that the mixture will also thicken up as it cools!
How Do You Thicken a Sweet Potato Casserole?
If you want to make sure that your casserole is nice and thick, try adding a couple tablespoons of flour to the crockpot before cooking.
This will help absorb any moisture that the potatoes release during the slow cooking process.
Recipe Card with Ingredient Amounts and Instructions
- 4 pounds sweet potatoes, peeled and cut into 1-inch pieces
- ½ cup brown sugar, light or dark
- ¼ cup unsalted butter, melted
- ¼ cup water
- 2 teaspoons cinnamon, or to taste
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice, or to taste
- Salt, to taste
- 2 large eggs, lightly beaten
- 2 cups mini marshmallows
- ½ cup chopped pecans
- Add the diced potatoes to a 6-7 quart slow cooker that’s been sprayed with cooking spray.4 pounds sweet potatoes
- Combine the sugar, butter, water, cinnamon, vanilla, and pumpkin pie spice in a small bowl. Pour the mixture over potatoes, and stir to combine.½ cup brown sugar¼ cup unsalted butter¼ cup water2 teaspoons cinnamon2 teaspoons vanilla extract1 teaspoon pumpkin pie spice
- Cook on HIGH for 3-4 hours or LOW for 7-8 hours or until the potatoes are tender.
- Use a potato masher or hand mixer to mash the potatoes. Taste, and add salt if desired. Stir in the eggs, cover, and cook for an additional 2 hours.Salt2 large eggs
- Remove the lid, top with marshmallows and pecans, cover again, and allow the marshmallows to soften slightly.2 cups mini marshmallows½ cup chopped pecans
- Serve warm. Scroll up and see the post for tips, FAQs, and storage recommendations.