If you’re anything like me, you adore the warm, comforting flavors of a classic sweet potato casserole but dread the time it takes and the oven space it occupies. That’s why I’m so excited to share this Slow Cooker Sweet Potato Casserole with Maple and Toasted Pecans Recipe—it’s one of my go-to dishes for holidays and cozy dinners alike. It’s creamy, perfectly spiced, and topped with crunchy toasted pecans that bring just the right amount of texture. Plus, using the slow cooker means you’re freeing up your oven for other dishes (hallelujah!). Trust me, once you try it this way, you’ll wonder how you ever made it any other way.

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Why You’ll Love This Recipe

Hands-Off Cooking: Just toss sweet potatoes and a splash of water in the slow cooker and let it work magic while you relax or prep other dishes.
Rich, Authentic Flavors: The maple syrup and warm spices blend perfectly to enhance the natural sweetness of the potatoes.
Crunchy Topping: Toasted pecans add a delightful crunch that complements the creamy texture beautifully, making every bite a little celebration.

This image shows a white bowl filled with a thick, mashed orange sweet potato layer that is roughly shaped with a soft texture. On top of this layer, there is a generous amount of chopped pecans scattered unevenly, adding a crunchy contrast with their brown, nutty pieces. The bowl sits on a woven orange, red, and yellow circular placemat, and in the blurred background, part of another white dish with light brown pecans can be seen resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Sweet Potato Casserole with Maple and Toasted Pecans, sweet potato casserole, slow cooker sweet potato dish, holiday sweet potato recipe, easy Thanksgiving side

Ingredients You’ll Need

Every ingredient in this recipe plays a special role to create a comforting casserole bursting with flavor. I like to use real, simple ingredients that bring out the best in the sweet potatoes without any artificial shortcuts. Let’s walk through what you’ll need and why.

Flat lay of peeled sweet potato chunks, a small white bowl of water, a small white bowl of whole milk, four pieces of room temperature butter, a small white bowl of pure maple syrup, a few fresh lemon wedges with a small white bowl of lemon juice, a small white bowl of vanilla extract, a small white bowl of salt, a small white bowl of ground cinnamon, a small white bowl of ground nutmeg, a small white bowl of ground ginger, a small white bowl of toasted chopped pecans placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Slow Cooker Sweet Potato Casserole with Maple and Toasted Pecans, sweet potato casserole, slow cooker sweet potato dish, holiday sweet potato recipe, easy Thanksgiving side

Sweet Potatoes: Choose firm, fresh sweet potatoes for the creamiest mash—washing, peeling, and cutting them into chunks helps them cook evenly.
Water: Just a bit of water in the slow cooker helps steam and soften the sweet potatoes without drying them out.
Whole Milk: Warm milk makes the mash extra creamy and helps blend the flavors smoothly.
Butter: Use room temperature butter so it incorporates easily, adding richness and silkiness.
Pure Maple Syrup: This is the star sweetener here, giving a deep, natural sweetness that pairs beautifully with the spices.
Lemon Juice: A splash of fresh lemon juice brightens up the dish and balances the sweetness perfectly.
Vanilla Extract: Pure vanilla adds a lovely fragrant layer that elevates every bite.
Salt: Enhances all the flavors and helps bring out the natural sweetness.
Ground Cinnamon, Nutmeg, and Ginger: These warm spices create that classic sweet potato casserole flavor you know and love.
Chopped Pecans: Toasted to perfection for a crunchy, buttery topping that’s just irresistible.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Slow Cooker Sweet Potato Casserole with Maple and Toasted Pecans Recipe is. It’s perfect for tinkering, so don’t hesitate to make it your own depending on what you have in the pantry or your taste preference.

Vegan Version: Swap the butter for coconut oil and use almond or oat milk instead of whole milk—I’ve tried this and it’s just as delicious, with a subtle coconut undertone.
Extra Crunch: I sometimes add a sprinkle of brown sugar mixed with cinnamon atop the pecans before serving for an extra caramelized touch that my family adores.
Spice It Up: Add a pinch of cayenne or smoked paprika for a surprising warmth that balances the sweetness wonderfully.
Mini Portions: For parties, scoop the casserole into small ramekins and top individually, making for an elegant side everyone bites into with delight.

How to Make Slow Cooker Sweet Potato Casserole with Maple and Toasted Pecans Recipe

Step 1: Prep and Cook Your Sweet Potatoes Slowly

Start by peeling and cutting your sweet potatoes into roughly 2-inch chunks so they cook evenly and soften perfectly. Place them at the bottom of your slow cooker, then pour in 1 1/2 cups of water. Cover and cook on LOW for 6 to 7 hours—or 3 to 4 hours on HIGH if you’re short on time. You want the potatoes fork-tender, easy to mash but not falling apart into mush. I discovered that peeling and cutting into uniform chunks really makes a difference in texture. When done, drain the water carefully so your casserole won’t be watery.

Step 2: Mash and Mix in All the Goodness

Using a potato masher (or even a sturdy fork), mash the warm sweet potatoes right inside the slow cooker—less cleanup this way! Pour in the warm whole milk and stir in the butter, pure maple syrup, fresh lemon juice, vanilla extract, salt, cinnamon, nutmeg, and ginger. Keep mashing and mixing until everything’s silky smooth and fully combined. This is where the magic happens. Trust me, the warmth of the slow cooker helps the flavors meld beautifully.

Step 3: Let It Warm Through Before Serving

Once mixed, cover the slow cooker again and let the casserole cook for another 15 to 30 minutes to heat through and meld the seasonings even more. This gentle warming step is key to get the perfect silky texture and deep, rich flavor. I learned this little trick when I was tweaking the recipe—it keeps everything cozy and flavorful right before serving.

Step 4: Add Your Toasted Pecans and Serve

Right before you’re ready to dig in, give the sweet potatoes a good stir and smooth out the surface. Sprinkle the toasted chopped pecans evenly on top for that perfect nutty crunch. I always toast my pecans in a dry skillet over medium heat until they’re fragrant and just a few shades darker—it only takes a few minutes and makes a huge difference. Serve it straight from the slow cooker and watch your family go crazy for this comforting side!

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Pro Tips for Making Slow Cooker Sweet Potato Casserole with Maple and Toasted Pecans Recipe

Even Chunks: I always cut my sweet potatoes into similar-sized pieces to get even cooking and prevent some chunks from turning mushy while others remain firm.
Warm Your Milk: Heating the milk just before mixing in helps it absorb better and keeps your mash smooth without cooling it down.
Toast the Pecans Fresh: Toast pecans right before serving to keep them crunchy and aromatic—nothing beats fresh-toasted nuts.
Avoiding Watery Mash: Draining the cooking liquid completely is crucial; excess water can make the casserole runny, so don’t skip this step.

How to Serve Slow Cooker Sweet Potato Casserole with Maple and Toasted Pecans Recipe

A white scalloped bowl holds a single layer of smooth, bright orange mashed sweet potatoes topped generously with a layer of chopped pecans, which add a textured, brown, and crunchy contrast. In the background, a white dish contains more pecan pieces, slightly out of focus. The bowl and pecans rest on a woven, multi-colored orange and red placemat, with a shiny silver spoon placed nearby. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Sweet Potato Casserole with Maple and Toasted Pecans, sweet potato casserole, slow cooker sweet potato dish, holiday sweet potato recipe, easy Thanksgiving side

Garnishes

I like to finish this casserole with some extra toasted pecans right before serving to keep that satisfying crunch. Sometimes, I’ll also sprinkle a pinch of flaky sea salt atop for a beautiful salty-sweet contrast that works wonders. A drizzle of extra maple syrup on top isn’t a bad idea either—especially if you’re sharing with friends who have a sweet tooth!

Side Dishes

This casserole pairs beautifully with roasted turkey or chicken, making it a natural fit for Thanksgiving or Sunday dinners. My family also loves it alongside green beans almondine or a simple spinach salad with vinaigrette to balance out the richness. Mashed sweet potatoes don’t always mean heavy sides—you can keep your meal light and fresh.

Creative Ways to Present

For holiday gatherings, I like to scoop the sweet potato casserole into individual mini cast iron skillets or ramekins topped with pecans for a pretty personal touch. It’s a conversation starter and looks so inviting on the table! You can also add a little edible flower or fresh herbs like thyme for color and a subtle aroma that intrigues guests.

Make Ahead and Storage

Storing Leftovers

After enjoying the casserole, I transfer leftovers to an airtight container and pop it in the fridge. It keeps really well for about 3 to 5 days. When you store it properly, the flavors deepen, making it even more delicious the next day—if it lasts, that is!

Freezing

I’ve frozen leftover sweet potato casserole successfully by letting it cool completely, then placing portions in freezer-safe containers. Defrost in the fridge overnight before reheating. Freezing may slightly soften the pecan topping, so I recommend adding fresh toasted pecans after reheating for best texture.

Reheating

For reheating, I prefer warming leftovers gently in a covered casserole dish in the oven at 325°F until heated through, adding fresh toasted pecans right before serving again. You can also reheat in the microwave in shorter bursts, stirring between, but the oven keeps the texture best.

FAQs

Can I use frozen sweet potatoes for this slow cooker casserole?

Yes, you can use frozen sweet potatoes if fresh aren’t available, but you might need to adjust the cooking time slightly since frozen chunks will release more moisture. I recommend cooking them on HIGH initially and checking for tenderness sooner to avoid overcooking.
What slow cooker size is best for this recipe?

A 5 1/2- to 7-quart slow cooker works best to comfortably fit all the sweet potatoes and allow even cooking. Using a larger slow cooker can cause the casserole to cook unevenly, so stick to this range if possible.
Can I prepare this casserole ahead of time?

Absolutely! You can prep and cook the sweet potatoes the day before, then mash and mix all ingredients, refrigerate overnight, and reheat in the slow cooker on low for an hour before serving. Just add the pecan topping fresh right before serving for best crunch.
Is this recipe gluten-free and allergen-friendly?

Yes, this dish is naturally gluten-free. If you have nut allergies, you can replace pecans with toasted oats or crunchy cereal topping or simply omit them. The base casserole remains delicious.

Final Thoughts

This Slow Cooker Sweet Potato Casserole with Maple and Toasted Pecans Recipe is one of those dishes I turn to again and again because it delivers on all fronts: ease, flavor, and that cozy vibe we all crave in a good side dish. I love the freedom it gives my oven, especially when I’m juggling a big holiday meal, and the fact that everyone—from kids to grandparents—wants seconds is just the cherry on top. I can’t wait for you to try it and make it your own family favorite!