Healthy Sweet Potato Casserole (Crockpot Recipe)
This Healthy Sweet Potato Casserole has all the sweet flavor you look for in the classic holiday side dish but is low in sugar and is gluten-free and dairy-free-friendly! Made in the crockpot, it’s the perfect hands-off recipe.
The BEST Healthy Sweet Potato Casserole
This casserole was born out of an obsession, er curiosity, with small crockpots. You see, I had been eyeing them for quite a while. Then, one year, we celebrated Thanksgiving at my sister-in-law’s home, and she had one!
Obviously, I had to try it out and quickly whipped up a small batch sweet potato casserole recipe. Well, obviously it was a huge hit, and it couldn’t have been easier to make! Plus, it left the oven free to finish up the turkey.
I had no choice but to buy my own small crockpot immediately! Now, I use it for everything from shredded chicken to small roasts, and this side dish is now a staple for the holidays. Not only is it super easy to make, but it’s also way lower in sugar than the classic dish so you can enjoy all the goodness while knowing that you’re also fueling your body with better-for-you ingredients!
Recipe Ingredients
Below is an overview of the ingredients and instructions for this crockpot healthy sweet potato casserole recipe. Please be sure to scroll down to the recipe card below for the complete details!
For the Casserole
- Sweet Potatoes – The star of the show! You’ll need four cups, or 690 grams of sweet potatoes. Make sure to peel and chop them before you begin.
- Sweetener – We use golden monk fruit sweetener to keep this recipe low in sugar, but brown sugar or coconut sugar will also work.
- Vanilla Extract – Adds delicious vanilla flavor and enhances the sweetness of the filling.
For the Topping
- Chopped Pecans – Add a satisfying crunch. Walnuts or almonds will also work.
- Sweetener – Again, we use golden monk fruit sweetener, but brown sugar or coconut sugar will work.
- All-Purpose Flour – This adds structure to the topping, helping creating a crumbly consistency. If you need to keep your casserole gluten-free, use a 1:1 all-purpose gluten-free flour instead.
- Unsalted Butter – Adds richness and helps create a crisp topping. Feel free to use your favorite plant-based butter or coconut oil to keep this recipe dairy-free.
Helpful Kitchen Tools
How to Make Healthy Sweet Potato Casserole in a Crockpot
- Prepare. Grease a small crockpot with non-stick cooking spray.
- Cook. Place the peeled and chopped sweet potatoes in the crockpot, and pour the water over them. Cover, and cook on high for 2 hours.
- Mash. Use an immersion blender or a potato masher to smash the potatoes until smooth. Then, stir in the sweetener and vanilla extract.
- Prepare the topping. In a separate bowl, mix the topping ingredients until a crumbly consistency forms.
- Layer. Sprinkle the topping over the sweet potato filling. Then, cover, and cook again on high for 2 hours. Enjoy!
Common Questions
Yes! To save time preparing your holiday meal, cook the sweet potato portion, and allow it to cool completely. Then, transfer the mashed sweet potatoes to an airtight container, and store them in the refrigerator for up to 3 days. To serve, transfer the sweet potato mixture back to the crockpot, add the topping, cover, and cook on high for two to three hours or until the pecans are candied and set.
Leftovers will stay fresh in an airtight container in the refrigerator for up to 5 days.
We don’t recommend it! The topping is likely to become soggy.
Yes! If you have a larger crockpot, feel free to double or even triple the ingredients, and follow the recipe as usual.
More Side Dish Recipes
Healthy Sweet Potato Casserole (Crockpot Recipe)
Equipment
Ingredients
Potatoes
- 4 cups (690 g) sweet potatoes, peeled & chopped into 1" pieces (3 medium-large sweet potatoes)
- 1/2 cup water
- 1/4 cup golden monk fruit sweetener (see notes)
- 1 teaspoon vanilla extract
Topping
- 1/2 cup chopped pecans
- 1/4 cup golden monk fruit sweetener
- 3 Tablespoons flour or gluten free flour blend
- 3 Tablespoons butter, melted or dairy free plant based butter
Instructions
- Spray the 1 1/2 -2 quart crock pot with with nonstick cooking spray.4 cups (690 g) sweet potatoes, peeled & chopped into 1" pieces, 1/2 cup water
- Place the peeled and chopped sweet potatoes along with the water in the greased crock pot and cover. Cook on HIGH for 3 hours.
- Then mash the potatoes well or use an immersion blender to make the mixture smooth. Stir in the vanilla and golden monk fruit sweetener until combined.1/4 cup golden monk fruit sweetener, 1 teaspoon vanilla extract
- In a separate bowl, mix together the topping – pecans, golden monk fruit sweetener, flour, and butter. Sprinkle the topping over the sweet potatoes and replace the lid. Cook on HIGH another 2 hours.1/2 cup chopped pecans, 1/4 cup golden monk fruit sweetener, 3 Tablespoons flour, 3 Tablespoons butter, melted
- Serve warm from the crock pot or remove from the base, cool, and store in the fridge for up to 3 days.
We always make this for holiday dinners! I actually make the sweet potato portion days ahead of time and store it in the fridge. The morning of, I top it with the nut mixture and cook on HIGH. So easy and delicious!
I made this for Thanksgiving and it was a home run! Thanks for being such a trustworthy source for recipes.
Yum, I’m so glad you enjoyed it! We had it on our Thanksgiving table too. Thanks for the kind words 🙂 Happy cooking!
I’m going to double the recipe in the larger Crock-Pot. It should be just as delicious!
Great idea, Alicia! The more the merrier 😉 I can’t wait for you to try it 🙂 Happy Thanksgiving!
Hi Sammi – Thanks for sharing this with Let’s Get Real. It will be my featured post at this week’s party.
This looks delicious! I am featuring it tonight on Allergy-Free Thursdays. Can’t wait to see what you share this week.
Oh wow!! I am so honored! Thank you so much 🙂 I am absolutely craving these flavors today…Thanksgiving can’t come soon enough! 😉
What a deliciously healthy recipe! I love how you have made this classic better for you, Sammi. Thank you so much for sharing it with us at Hearth and Soul. And what a great crock pot too!
The great thing is no one will ever guess it is “healthified”! I hope you enjoy it as much as I do, April. Thanks for stopping by 🙂
The best part about this recipe is the crockpot part. This would be a hit as a dessert for a party, and bonus points for not slaving away in the oven to serve it! Thanks so much for sharing this with us on #shinebloghop! Always a pleasure to have you join us, Sammi!
Well thank you for hosting such a fun party each week, Maria! Yes, no slaving away in the kitchen for this recipe which is so nice on busy holidays. I appreciate your kind words. Happy Fall!
This is another awesome recipe of yours Sammi! The pecan topping looks outrageously good! I really need to give this recipe a try for the upcoming holiday season! Pinning and stumbling!
I really hope you do, Ilka! Like I wrote, I can’t wait to make it for Thanksgiving dinner this year 🙂 Thanks as always for your encouragement and kind words with each recipe!
Hi Sammi, Here’s the URL for the Slow Cooker Green Bean Casserole I use at Thanksgiving. I also like it because it doesn’t contain soy sauce like the traditional green bean casserole. Hope you enjoy it! http://www.silverfoodie.com/2015/10/28/two-traditional-thanksgiving-side-dishes
Oh, I was hoping you would give me the recipe link! THANK YOU!! I have never added Parmesan cheese to my Green Bean Casserole…YUM!
Hi Sammi, What a wonderful recipe & I really like that you’ve made it in the slow cooker! I make a Green Bean Casserole in the slow cooker on Thanksgiving to free up the oven for other food. This is another great way to free up the oven! Thanks for sharing this recipe & I look forward to trying it! Blessings, Janet
Janet, I am LOVING the idea of making Green Bean Casserole in a slow cooker. Genius! Thanks for sharing and stopping by 🙂 Blessings to you!