Sweet Potato Casserole in the Crockpot

Just a quick recipe for you today!

We had an end-of-the-semester covered dish at Classical Conversations today. It was Noemi's and my first time back to CC. We had a great day, but I'm exhausted tonight!

I needed a dish, I have a ton of sweet potatoes, so a casserole was meant to be. I decided to try making it in a crockpot instead of the oven because I knew oven space might be limited, and letting it cook in the crockpot was easier. I had several good reviews, and even a recipe request, so I figure it's a win! I'm doing another sweet potato casserole for Thanksgiving, so now that I know it worked, I'll do it again.

Anyway, here's what I did:

I boiled the whole sweet potatoes. They weren't huge ones, and I didn't feel like peeling them or cutting them up. I need easy these days.
Once they were soft in the middle (I checked them with a fork) I let them cool for a while before slipping the skins off. It really is that easy. No pictures, because it's also really messy. The potatoes just slip out of the skins. I put them straight into the crockpot so that I wouldn't mess up another bowl. (I like to think of myself as efficient, not lazy.)
I mashed butter, milk, and eggs into the potatoes with cinnamon, vanilla, and maple syrup. I put it in the fridge for overnight.
In the morning, Jeremy popped the crock into the pot. I showed the kids how to crack pecans, and they cracked about a cup's worth. I mixed up a crumb-type topping of butter, flour, maple syrup, and the pecans. Because of the maple syrup, it's not a typical crumb topping. I cut in the butter to the flour first before adding the maple syrup. With the maple syrup, it looked more like a dough so I dropped and tried to spread the dough on top of the casserole.

See that mess of maple syrup on the counter? Esmond was helping me and decided we needed more maple syrup.
I let it cook for 5 hours in the crockpot, half of that was on high. It was definitely done, and the edges were a little too done, but still tasted good. I only took one picture of the finished project because we were already there when it finished cooking, of course, and I was too embarrassed to be taking pictures in front of everyone of my dish. So I tried to make it look like I was taking pictures of all the food on the table. Totally worked. They didn't notice a thing. Or didn't say anything.
You could use your own sweet potato recipe in the crockpot just to free up some oven space, or use this one:

3 pounds of sweet potatoes, boiled and peeled
2 eggs
1/2 c. milk
4 T. butter
2 t. cinnamon
1 t. vanilla
2 T. maple syrup
A sprinkling of salt

Mash the above ingredients together.

1/3 c. flour
6 T. butter
1/3 c. maple syrup
1 c. pecan pieces

Cut the butter into the flour, then mix in the maple syrup and pecans. Spread on top of casserole. Bake in the crockpot on high for maybe 3 hours and low for another 1-2.
Artistic shot of the pecans, done!

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  1. You're right, we didn't notice that you were taking pictures of your own food. :) The sweet potatoes were really yummy, and it was so good to see you and your precious family. --Karen

    1. Thanks Karen, you're such a sweet friend. It was lovely to be back among all of you.


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