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–+ servings
A close-up of Crockpot Sweet Potato Casserole with a golden-brown top, chopped pecans, and a moist texture, being lifted from a baking dish with a metal spatula.
Melissa Jo

Crockpot Sweet Potato Casserole (Ruth’s Chris Copycat Topping)

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This Crockpot Sweet Potato Casserole with a buttery, Ruth’s Chris–style pecan topping is the perfect hands-off holiday side dish when oven space is limited. It’s rich, cozy, and incredibly easy to make, giving you all the classic flavor with none of the stress.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American

Ingredients
  

Sweet Potato Mixture
Pecan Topping

Method
 

  1. Drain and rinse the canned yams very well. Do not use the syrup.
  2. Add the yams to a large bowl.
  3. Add the orange juice, salt, cinnamon, and brown sugar and mash everything together with a potato masher.
  4. Add the softened butter and mix again until combined.
  5. Fold in the chopped pecans (and raisins if using).
  6. Stir in the whisked eggs.
  7. Spray a crockpot with cooking spray and add the sweet potato mixture.
  8. In a separate bowl, mix brown sugar, flour, chopped pecans, and butter until crumbly.
  9. Sprinkle the topping evenly over the sweet potatoes.
  10. Cover and cook on HIGH for 3–4 hours until set and hot.
  11. Serve warm.

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