If you’re looking for a comforting, hands-off side dish that steals the show every time, you’ve got to try my Slow Cooker Sweet Potato Casserole with Maple Syrup and Toasted Pecans Recipe. I absolutely love how this turns out creamy, naturally sweetened, and with just the right amount of warm spice, topped off with crunchy pecans that bring all the cozy vibes. Whether it’s a holiday feast or a weeknight dinner, this casserole will quickly become your go-to that everyone asks for seconds of.

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Why You’ll Love This Recipe

Effortless Slow Cooker Magic: You just dump your ingredients in, set it, and forget it until dinner time – freeing up your oven and your hands.
Real, Simple Ingredients: No canned shortcuts here, just whole sweet potatoes, pure maple syrup, and warm spices for honest flavor.
Perfect Balance of Sweet & Crunch: The toasted pecans add just the right crunch that pairs beautifully with the creamy smooth potatoes.
Versatility and Comfort: It’s equally at home during festive gatherings or cozy weeknight dinners—you’re going to want to make it again and again.

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 Syrup and Toasted Pecans, sweet potato casserole, holiday side dish, easy slow cooker sweet potato recipe, cozy fall casserole

Ingredients You’ll Need

The ingredients here are straightforward, but they work so wonderfully together. I always recommend using fresh, high-quality sweet potatoes and pure maple syrup to really bring out the dish’s natural sweetness. And don’t skip on toasting those pecans—it makes all the difference.

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 Syrup and Toasted Pecans, sweet potato casserole, holiday side dish, easy slow cooker sweet potato recipe, cozy fall casserole

Sweet Potatoes: Fresh, peeled, and cut into chunks; they cook evenly and mash beautifully in the slow cooker.
Water: Just enough to keep the potatoes moist during slow cooking—no need for broth here.
Whole Milk: Warm milk helps achieve a creamy texture without drama.
Butter: Room temperature butter melts smoothly into the mash for that rich flavor.
Pure Maple Syrup: Adds natural sweetness and depth; avoid imitation syrups.
Fresh Lemon Juice: A splash brightens the flavors and balances sweetness.
Vanilla Extract: Infuses subtle warmth and aroma.
Salt: Essential for rounding out flavors.
Ground Cinnamon, Nutmeg, and Ginger: These warm spices bring cozy layers of flavor.
Chopped Pecans: Toasted for crunch and toasty flavor that complements the sweet potatoes perfectly.

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 making this casserole my own depending on the season or who’s coming over. There’s something so satisfying about tweaking a familiar recipe to suit different tastes or dietary needs—so feel free to experiment with these ideas.

Vegan Version: Swap out the butter and milk for coconut oil and almond milk—still creamy and dreamy.
Spice it Up: Add a pinch of cayenne or pumpkin pie spice if you want a little extra kick and warmth during fall.
Nut-Free Option: Top with toasted oats or seeds if pecans aren’t your thing or for allergies.
Maple Substitute: Honey or agave syrup can also work, but maple has that unique earthy sweetness I just love.

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

Step 1: Prep Your Sweet Potatoes and Start Cooking

First, peel and cut your sweet potatoes into 2-inch chunks. I find that uniform pieces cook more evenly, so this little extra prep really pays off. Place them right in the slow cooker and pour in 1 1/2 cups of water—just enough to add moisture so the potatoes steam to tender perfection. Cover and cook on LOW for 6 to 7 hours (or 3 to 4 hours on HIGH if you’re short on time). When they’re fork-tender, drain the water carefully to avoid losing any sweet potato goodness.

Step 2: Mash and Mix in Every Delicious Ingredient

Here’s where the magic happens. Using a potato masher, mash the sweet potatoes directly in the slow cooker—less cleanup, yay! Slowly mix in warm whole milk, room temperature butter, pure maple syrup, and a splash of fresh lemon juice to brighten the flavors. Next, stir in vanilla extract, salt, cinnamon, nutmeg, and a hint of ginger. Mash and mix until your casserole is luxuriously smooth and well-combined. Then, put the lid back on and let it cook for another 15 to 30 minutes so all the flavors meld and it gets nice and warm.

Step 3: Toast Pecans and Serve with Crunch

While your casserole finishes cooking, toast the pecans in a dry skillet over medium heat until fragrant and golden, stirring often—watch carefully so they don’t burn. Just before serving, give the sweet potatoes a good stir and smooth the top. Sprinkle those toasted pecans evenly over the surface. Your friends and family will go crazy over this combination of creamy, sweet, and crunchy!

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

Uniform Potato Pieces: Cutting sweet potatoes in similar sizes ensures they cook evenly in the slow cooker and mash smoothly.
Toast Pecans Just Before Serving: Toasted nuts lose their crunch if added too early, so wait until the last moment for maximum texture and flavor.
Warm the Milk: Mixing in warm milk helps the potatoes absorb moisture better and keeps the casserole creamy without lumps.
Avoid Overcooking: Keep an eye on the slow cooker as cooking times can vary; you want tender potatoes but not mushy ones.

How to Serve Slow Cooker Sweet Potato Casserole with Maple Syrup 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 Syrup and Toasted Pecans, sweet potato casserole, holiday side dish, easy slow cooker sweet potato recipe, cozy fall casserole

Garnishes

I usually sprinkle a little extra cinnamon on top or even scatter a few whole toasted pecans for guests who like to see the crunchy goodness up close. Fresh thyme or a little chopped rosemary adds a subtle herbaceous note if you feel like fancying it up a bit.

Side Dishes

This casserole pairs beautifully with roasted turkey or chicken, green beans almondine, and a simple mixed green salad with a zesty vinaigrette. I’ve also served it alongside maple-glazed carrots, turning the meal into a fall flavor extravaganza!

Creative Ways to Present

For holiday dinners, I like to bake the casserole right in the slow cooker insert, then place the whole thing at the center of the table for everyone to serve themselves. It feels warm and inviting, and that caramelized maple aroma is heavenly all evening. I’ve also tried layering the sweet potatoes in pretty little ramekins topped with pecans—it makes for the cutest individual servings.

Make Ahead and Storage

Storing Leftovers

Leftover slow cooker sweet potato casserole keeps well in an airtight container in the fridge for 3 to 5 days. I always cool it completely before storing, which helps maintain its texture and flavor for reheating.

Freezing

I’ve frozen leftovers successfully by portioning the casserole into freezer-safe containers. Just make sure it’s fully cooled before freezing, and it can last up to 3 months. When thawed, it’s still creamy and delicious — perfect for quick future meals.

Reheating

To reheat, I prefer warming it gently in the microwave or oven with a loose cover to retain moisture. Add a splash of milk and stir halfway through reheating to bring back that creamy texture without drying out the casserole.

FAQs

Can I make this Slow Cooker Sweet Potato Casserole with Maple Syrup and Toasted Pecans Recipe ahead of time?

Absolutely! You can prepare the entire casserole a day in advance. After cooking, cool it completely, cover, and refrigerate. Before serving, reheat it gently in the slow cooker or oven and add toasted pecans just before serving to keep them crunchy.
What if I don’t have a slow cooker? Can I make this recipe on the stove or in the oven?

You can definitely make a stovetop version by boiling the peeled sweet potato chunks until tender, mashing them, and then stirring in the rest of the ingredients on low heat. For the oven, bake peeled and chopped sweet potatoes in a covered casserole dish with a little water at 375°F until soft, then mash and mix as directed. Just be mindful of cooking times and moisture levels.
How do I toast pecans without burning them?

Toast pecans in a dry skillet over medium heat, stirring frequently and watching closely. As soon as they become fragrant and show a golden color (usually 3–5 minutes), remove from heat immediately to avoid burning.
Can I use other nuts besides pecans?

Yes! Walnuts or almonds work well as alternatives. Just toast them similarly to bring out their flavors and add that essential crunch to your casserole.
Is this casserole gluten-free?

Yes, this Slow Cooker Sweet Potato Casserole with Maple Syrup and Toasted Pecans Recipe is naturally gluten-free, making it a safe and delicious choice for those avoiding gluten.

Final Thoughts

This recipe is truly a gift for those days when you want big flavor without the fuss. I discovered this trick to let the slow cooker do all the heavy lifting, which freed me up to focus on other dishes or just relax with a cup of coffee. The balance of sweet, spice, creaminess, and crunch is a winner every time around my table. So go ahead, give this Slow Cooker Sweet Potato Casserole with Maple Syrup and Toasted Pecans Recipe a try—you’ll have a new favorite that feels like a warm hug on every spoonful.