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Free up some oven space by trying this simplified version of a Thanksgiving classic – slow cooker sweet potato casserole Set it and forget it! The orange zest adds a lovely freshness that complements beautifully the warm, rich flavors of cinnamon and maple syrup. 

Slow Cooker Dairy-Free Sweet Potato Casserole


The Hungryman will be working on Thanksgiving Day this year, and since I’ll be heading down to Houston to spend the day with my family, I’ve been trying to delight him with dishes that are synonymous with the holiday in hopes that he won’t feel like he’s missing out. But I know better. He is sad, and so am I. I’ve made a vegetarian cauliflower cornbread dressing and a vegan miso green bean casserole which were both huge hits! His positive reactions completely threw me off guard as he is one meat-loving man. I’m not complaining, though ;).


Slow Cooker Dairy-Free Sweet Potato Casserole


What’s the weather been like in your area? Here in Austin, it rained all weekend (well more like drizzles..the annoying kind) with temperatures in the 30s!!! So feeling lazy, I once again put my trusty ol’ slow cooker to work. I didn’t plan on taking photos since the lighting was definitely not on my side. But after that initial bite, I couldn’t resist the urge to share this recipe with you guys.

Normally when I make sweet potato casserole, I have to either a) roast the sweet potatoes in the oven, b) steam them, or c) boil and mash them. Well here, all you have to do is peel and chop them into chunks, pour in some coconut milk, set the slow cooker on high for 3 hours, and walk away. You can then easily mash and add in the rest of the ingredients. Super simple!
Slow Cooker Dairy-Free Sweet Potato Casserole-3

With the addition of orange zest, cinnamon, nutmeg, maple syrup and a crunchy pecan topping, this lightened up spin on a beloved side dish is sure to make your family and/or guests happy!

5 from 1 vote

Slow Cooker Sweet Potato Casserole

Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 6 -8
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  • 4-5 medium sweet potatoes
  • 2 cups unsweetened coconut milk
  • 2 eggs, beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon orange zest
  • Topping
  • 3/4 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup almond flour
  • 2 tablespoons butter, melted


  • Peel sweet potatoes and roughly chop into cubes. Place chunks into crock pot and pour in coconut milk.
  • Cover and cook on HIGH for 3 hours, or until sweet potatoes are soft enough to mash.
  • Using a potato masher, mash the potatoes to your desired consistency.
  • Add the rest of the ingredients (minus the topping) into the crockpot and mix well.
  • In a separate bowl, combine the topping ingredients and stir to coat pecans. Sprinkle over the mashed sweet potatoes, replace the lid, and continue to cook on high for 2 more hours.
  • Serve warm right out of the crock pot.


adapted from I Wash You Dry


Calories: 324kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Sodium: 70mg | Fiber: 4g | Sugar: 37g
Like this recipe? Rate and comment below!


About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 1 vote (1 rating without comment)

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  1. Thank you, Min. We use sweet potatoes all year long, so getting your reply after Thanksgiving is no problem. I’ll let you know how these substitutions work out. Have a great day.
    Katharine – Irving, TX.

  2. We do not care for coconut so I would rather not use the coconut milk. Can I substitute condensed milk? Also, I don’t have almond flour in my pantry. Can I use regular flour?

    This recipe looks delicious and I’m anxious to try it using the my slow-cooker.

    Thank you,
    Katharine – Irving, Texas

    1. HI Kathraine! So sorry for the late reply! Hope you had a blessed Thanksgiving. I’ve never tried your substitutions but I’d imagine they’d work. The result may be creamier so perhaps you may need to use less of each.

  3. I don’t have a slow cooker. I’m planning to use my oven. Any suggestions as to the temperature and time. Electricity is so expensive here in Mexico so I like to use my gas stove. Thanks.

    1. Hi Sheila! I actually haven’t tried making this recipe in the oven, but here’s what I suggest: bake the potatoes (peeled and cubed) at 400F for about 45 minutes or until tender. If you have a food processor, puree the potatoes or you can mash them by hand. Start with 1 cup of coconut milk (this may be enough since the potatoes are already softened vs. the original recipe) and add more if necessary. Add in rest of the ingredients up to toppings. Scoop the mixture into a baking dish, spread evenly, pour the crumble on top and bake for about 20-25 minutes at 375F. Hope this helps! 😉

  4. Thinking about making this recipe for Thanksgiving! It’s been on my mind since you posted it. 🙂 Did you use full fat canned coconut milk or coconut milk beverage?

  5. So glad you decided to share this recipe with us Min-it looks scrumptious! Sorry to hear about the cold weather & rain you’ve been having 🙁 I hope you won’t hate me for saying this, but this time of year is my absolute favorite in San Diego, because we have crystal clear blue skies and temps in the low 70s during the day, but it’s finally getting a little bit cooler and crisper in the mornings and at night. Sending some blue skies and sunshine your way! xoxo

  6. I can’t believe how simple but beautiful this looks! The best part is that it’s wholesome, but it looks so rich, and the topping reminds me of PAHTT!!! Which totally wouldn’t be a bad idea either. 😉