Slow-Cooker Sweet Potato Casserole
This slow-cooker sweet potato casserole brings warm maple and cinnamon flavors with a small, crunchy topping. It’s made for 1–2 servings and keeps steps gentle and tidy.
This recipe is convenient when you want a comforting dish without making a large batch. The slow cooker does most of the work and you can mash the potatoes to a soft, easy-to-chew texture if you prefer.
Portion size and ingredient choices keep the dish digestion-friendly. You can reduce sugar and swap dairy for plant milk to lighten it further.
Ingredients You’ll Need
- 1 medium sweet potato (about 10–12 oz), peeled and cut into 1-inch cubes
- 1 tablespoon pure maple syrup and 1 tablespoon butter or olive oil
- 1/2 teaspoon ground cinnamon, pinch nutmeg, 1–2 tablespoons unsweetened milk and a pinch of salt
Topping: 2 tablespoons rolled oats, 2 tablespoons chopped pecans or walnuts, 1 teaspoon maple syrup and 1 teaspoon butter or oil for toasting.
Step-by-Step Recipe
- Place the cubed sweet potato in the slow cooker, add maple syrup, butter or oil, cinnamon, nutmeg, vanilla (if using) and a pinch of salt; toss gently to coat and cook LOW 2–3 hours or HIGH 1–1.5 hours until very tender.
- While the potatoes cook, make the topping by heating a small skillet over medium-low heat, adding butter or oil, oats and chopped nuts, and stirring for 3–4 minutes until lightly toasted; stir in 1 teaspoon maple syrup and a pinch of cinnamon, then remove from heat.
- Mash the sweet potato directly in the slow cooker with a fork or masher, add 1–2 tablespoons milk to reach a soft, creamy texture, adjust sweetness or spices to taste, spoon the toasted oat-nut topping over the mash and serve warm.
Tips and Easy Variations
Make it easier to chew
- Mash the sweet potato until very smooth and add a little extra milk for softness.
- For a nearly mousse-like texture, pulse with an immersion blender for a few seconds.
- Serve with plain yogurt or soft bread to make eating gentler.
Lighten for digestion
- Peel the sweet potato to reduce fiber if needed.
- Use olive oil instead of butter and choose unsweetened plant milk.
- Reduce maple syrup to 1–2 teaspoons to cut added sugar.
No nuts and make-ahead
- Omit nuts and use extra toasted oats or seeds (pumpkin or sunflower) for crunch.
- Cook and mash the potatoes ahead, store topping separately and add just before serving.
- Double carefully: use a larger slow cooker and increase time slightly for even cooking.
Quick serving ideas
- Serve with a small side of soft bread or plain yogurt for a balanced bite.
- Press the topping gently into the mash for a more integrated texture.
- Adjust cinnamon and maple to suit taste and dietary needs.
Storage and Leftovers
Fridge
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
Cool completely, pack in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in the microwave or in a small saucepan with a splash of milk to restore creaminess.
Conclusion
Try this slow-cooker sweet potato casserole for a simple, gentle, small-portion comfort dish. It delivers soft, creamy sweet potato with a quick crunchy topping.
The recipe is easy to adjust for chewing or digestion needs—swap dairy for plant milk, reduce sugar, or omit nuts to suit preferences.
FAQ
Can I make this without a slow cooker?▶
Yes — steam or simmer the cubed sweet potato in a covered pot with about 1/4 cup water until tender, about 15–20 minutes, then mash and finish with milk, spices and topping as directed.
How can I get the topping crunchy without an oven?▶
Toast the oats and nuts in a small dry skillet over medium-low heat for 3–4 minutes, stirring constantly, then stir in a little maple syrup and cinnamon for flavor.
