Slow Cooker Creamy Sweet Potatoes are a delicious Holiday side dish. Use canned yams or sweet potatoes and this yummy Thanksgiving side dish will come together quickly. A favorite crock pot candied yams recipe with a buttery brown sugar-pecan topping.
Slow Cooker Creamy Sweet Potatoes
It’s not Thanksgiving at our house without sweet potatoes or yams (or whatever you want to call them)! We like them prepared in all kinds of ways. This version features a buttery brown sugar pecan topping.
I like to use my slow cooker when I’m making out Thanksgiving dinner. I only have one oven, and cooking the side dishes in the slow cooker frees up the oven and the meal gets done sooner.
Sweet Potatoes or Yams?
Sweet Potatoes. In America we use those names interchangeably. True yams are not widely available here, and the canned yams are actually sweet potatoes. An actual yam is starchy and dry. Not so good!
Can I use Fresh Sweet Potatoes instead of canned?
Slow Cooker Creamy Sweet Potatoes is made with canned sweet potatoes. This is not just for convenience, but because they are soft.
It’s easier to mash the yams from the beginning and add the other ingredients that make this the creamy consistency that it needs.
If you only have or want to use fresh yams/sweet potatoes, you will need to cook them first and mash them. Then cool them and proceed with the recipe.
The buttery brown sugar pecan topping is a sweet, crunchy finish to each yummy, creamy bite that is my favorite part!
If you don’t want to use nuts, you can substitute with quick oats, or just use marshmallows.
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If you make this easy and delicious crock pot sweet potatoes recipe, please leave a comment below. I would love o know how you liked it!
Slow Cooker Creamy Sweet Potatoes are a delicious Holiday side dish. Use canned yams or sweet potatoes and this yummy Thanksgiving side dish will come together quickly.
- 2 (29 oz) cans Sweet Potatoes, drained (or "Yams")
- 1/2 cup Butter, melted and divided
- 1 Tbsp Sugar
- 1/2 cup Brown Sugar, packed and divided
- 1/2 tsp Cinnamon
- 1 Tbsp Orange Juice
- 1/2 tsp Orange Zest (optional)
- 2 lg Eggs, beaten
- 1/2 cup Half and Half (or Milk)
- 1/2 cup Chopped Pecans
- 2 Tbsp Flour
In a medium size mixing bowl, mash the sweet potatoes.
Mix in 1/3 cup of the melted butter.
Add the sugar, brown sugar, cinnamon, orange juice, and orange zest. Mix well to combine.
Mix in the beaten eggs and the half and half.
Spray a small 2.5 qt to 4 qt slow cooker and add the sweet potatoes. Set aside.
In a small bowl mix together the pecans, flour, remaining butter, and remaining brown sugar. Spread the mixture over the sweet potatoes.
Cover and cook on High for 3 to 4 hours.
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