When the weather starts to cool down and the holiday season approaches, there’s nothing like a warm and comforting dish to bring everyone together. One such delightful recipe that perfectly fits the bill is the Crockpot Sweet Potato Casserole. With its creamy sweet potato base and a crunchy topping, this dish has a way of making any gathering feel extra special. Not only is it a delicious side dish, but it also adds a warm, festive flavor to your table, making it ideal for family dinners or holiday feasts.
Why We Love This Crockpot Sweet Potato Casserole Recipe
What makes this Crockpot Sweet Potato Casserole a favorite among many? It’s simple—flavor, texture, and ease of preparation. The sweet potatoes are creamy and rich, while the topping made from buttery flour and brown sugar adds a delightful crunch. Cooking in the crockpot allows the flavors to meld beautifully, and the result is a dish that everyone will rave about.
This recipe is also incredibly versatile! Whether you’re serving it at Thanksgiving, a potluck, or just a cozy dinner at home, it’s easy to adapt. The slow cooking process ensures that the sweet potato mixture is perfectly cooked every time. What’s more, because it cooks slowly, you can set it and forget it—making it one of those go-to recipes you’ll find yourself coming back to again and again!
Ingredients about Crockpot Sweet Potato Casserole
Creating this enticing dish is simple thanks to a short list of ingredients that are likely already in your kitchen. Here’s what you’ll need to whip up this mouthwatering Crockpot Sweet Potato Casserole:
- 2 (29-ounce) cans sweet potatoes, drained
- 4 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2-1/2 tablespoons light brown sugar, lightly packed
- 1 tablespoon orange juice
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/2 cup evaporated milk
- 3/4 cup chopped pecans
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup flour
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
- 1/4 teaspoon salt
How to Make Crockpot Sweet Potato Casserole Directions
Now that you have all your ingredients ready, it’s time to dive into the delightful process of creating this fabulous casserole. Here’s a step-by-step guide that will walk you through making the perfect Crockpot Sweet Potato Casserole.
Prepare your slow cooker: Start by lining your 6-quart slow cooker with a disposable liner for easy cleanup, or spray it generously with cooking spray.
Get the sweet potato mixture ready: In a large bowl fitted with a stand mixer or using a hand mixer, add the drained sweet potatoes along with 4 tablespoons of softened unsalted butter, 2 tablespoons of sugar, 1/2 teaspoon of salt, 2-1/2 tablespoons of light brown sugar, 1 tablespoon of orange juice, 2 large eggs, 1-1/2 teaspoons of vanilla extract, and 1/2 cup of evaporated milk. Beat the mixture until it becomes completely smooth. This should take a few minutes.
Transfer to the slow cooker: Pour the sweet potato mixture into the bottom of your prepared slow cooker. Use a spatula to smooth the top for an even layer.
Make the topping: In a medium bowl, combine the remaining topping ingredients: 3/4 cup of chopped pecans, 1/2 cup of light brown sugar, 1/2 cup of flour, 1 teaspoon of vanilla extract, 4 tablespoons of softened unsalted butter, and 1/4 teaspoon of salt. Use your fingers to mix these ingredients well until crumbly in texture. If the topping mixture feels too wet, add 1-2 tablespoons of additional flour to achieve the right consistency.
Add the topping: Sprinkle the topping evenly over the sweet potato mixture in the slow cooker. Be sure not to press it down, as you want it to stay light and crumbly.
Cook: Cover the slow cooker and set it to cook on high for 2-1/2 to 4 hours. Check your casserole as cooking times may vary. It’s done when the edges are lightly browned, and the center is firm.
Final touches: Once it’s cooked, turn off the crockpot and remove the lid. Let the casserole stand for about 20 minutes to firm up a bit before serving.
With these straightforward steps, you’ll have a delightful Crockpot Sweet Potato Casserole that is sure to impress!
How to Serve Crockpot Sweet Potato Casserole
Serving your Crockpot Sweet Potato Casserole is as easy as it is delicious. Once it has cooled and firmed up a bit after cooking, it’s time to dig in!
For the best presentation, serve it straight from the crockpot. You can use a large spoon or spatula to scoop out portions, allowing everyone to help themselves. The sweet potato base, combined with the crunchy topping, creates a wonderful contrast that’s visually appealing and appetizing.
When it comes to pairing this dish, consider serving it alongside roast meats or grilled veggies. It makes an excellent side for holiday feasts or Sunday dinners, and it can also stand alone as a comforting dish on chilly nights. You might want to sprinkle some extra chopped pecans on top for that added crunch when serving.
Expert Tips: Crockpot Sweet Potato Casserole
To ensure your Crockpot Sweet Potato Casserole turns out flawlessly, keep these expert tips in mind:
Use quality sweet potatoes: Opt for good-quality canned sweet potatoes. If using fresh sweet potatoes, you will need to cook and mash them prior to combining with other ingredients.
Adjust sweetness if desired: If you prefer a less sweet casserole, feel free to reduce the sugar or brown sugar slightly to better suit your taste.
Cooking Time Flexibility: Be sure to check your casserole after about 2-1/2 hours. Every slow cooker may cook a bit differently, so adjust the time accordingly to prevent overcooking.
Add spices: If you want to enhance the flavor, consider adding a dash of cinnamon or nutmeg to the sweet potato mixture.
Serve warm: This casserole is best served warm. If you have leftovers, gently reheat them before serving to maintain the creamy texture.
How to Store Crockpot Sweet Potato Casserole
Storing your Crockpot Sweet Potato Casserole is easy and can be done in just a few simple steps. If you find yourself with leftovers (which is rare because this dish is so delicious!), let it cool completely before transferring it to an airtight container.
You can store it in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Portion it into freezer-safe containers and ensure it is tightly sealed. It will keep well for up to 2 months in the freezer. To reheat, simply thaw overnight in the refrigerator and warm it up in the oven or microwave before serving.
Variation of Crockpot Sweet Potato Casserole
One of the things you’ll love about the Crockpot Sweet Potato Casserole is its versatility. Feel free to play around with the recipe and make it your own with these fun variations:
Nut options: Instead of pecans, try walnuts or even almonds for a different flavor and crunch in your topping.
Marshmallow topping: If you’re a fan of the traditional marshmallow topping, you can top the casserole with marshmallows for the last 30 minutes of cooking. The heat will toast them to a lovely golden brown.
Add-ins: Incorporate a handful of dried cranberries or raisins into the sweet potato mixture for an extra burst of flavor and chewiness.
Spiced up: Add a pinch of cayenne pepper or a touch of ginger for a spicier kick that complements the sweetness of the potatoes beautifully.
With these variations, you can easily create different versions of your Crockpot Sweet Potato Casserole to keep it exciting for every occasion.
FAQ: Crockpot Sweet Potato Casserole
Can I make this casserole ahead of time?
Absolutely! You can prepare the sweet potato mixture and topping the day before. Store them separately in the refrigerator and then assemble them in your slow cooker the day you want to serve it.
How do I know if my casserole is done cooking?
The casserole is ready when the edges are lightly browned and set, and the center looks firm. If you poke it with a knife and it comes out clean, it’s done.
Can I change the ingredients if I’m allergic to nuts?
Yes! You can omit the nuts entirely or replace them with seeds or additional granola for texture without the allergens.
Crockpot Sweet Potato Casserole
Equipment
- 6-quart Slow Cooker
- Mixing Bowl
- Stand Mixer or Hand Mixer
Ingredients
- 2 cans sweet potatoes 29-ounce, drained
- 4 Tbsp. unsalted butter softened
- 2 Tbsp. sugar
- ½ tsp. salt
- 2½ Tbsp. light brown sugar lightly packed
- 1 Tbsp. orange juice
- 2 large eggs
- 1½ tsp. vanilla extract
- ½ cup evaporated milk
- ¾ cup chopped pecans
- ½ cup light brown sugar lightly packed (for topping)
- ½ cup flour for topping
- 1 tsp. vanilla extract for topping
- 4 Tbsp. unsalted butter softened (for topping)
- ¼ tsp. salt for topping
Instructions
- Line your 6-quart slow cooker with a disposable liner or spray it with cooking spray.
- In a large bowl, combine drained sweet potatoes, 4 tablespoons of butter, sugar, salt, brown sugar, orange juice, eggs, vanilla extract, and evaporated milk. Beat until smooth.
- Pour the sweet potato mixture into the prepared slow cooker and smooth the top.
- In a medium bowl, mix topping ingredients: pecans, brown sugar, flour, vanilla extract, butter, and salt until crumbly. If too wet, add flour until desired consistency.
- Sprinkle the topping evenly over the sweet potato mixture without pressing down.
- Cover and cook on high for 2.5 to 4 hours, or until edges are lightly browned and center is firm.
- After cooking, let it stand for 20 minutes before serving.
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