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a slow-cooker insert filled with softly mashed orange sweet potatoes, a few small potato chunks and chopped toasted walnuts scattered across the surface
Rachel Kim

Crockpot Sweet Potato Casserole

A slow cooker gives you a soft casserole without borrowing oven space, but it won't give you a toasted crust. Let the potatoes cook until they crush easily, mash most of them right in the crock and leave a few pieces for texture. Apple juice and a small pinch of ginger season the filling without needing a thick layer of sugar. Toast the walnuts in a dry skillet just before adding them if you want their crunch to last. Don't put a towel under the slow-cooker lid or take the insert to the broiler; neither is needed to finish this dish.
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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 1/2 cup unsweetened apple juice
  • 3 tbsp unsalted butter
  • 2 tbsp packed light brown sugar
  • 3/4 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/3 cup whole milk warmed
  • 1/2 cup chopped walnuts
  • 1 tsp unsalted butter for the crock

Method
 

  1. Grease the insert of a 4- to 6-quart slow cooker with the teaspoon butter. Add sweet potatoes, apple juice, remaining butter, brown sugar, salt, cinnamon and ginger.
  2. Cover and cook on low for 6 hours, until the largest pieces crush easily against the side of the crock. Keep the lid closed through most of the cooking time.
  3. Mash about three-quarters of the potatoes in the cooker, leaving some soft chunks. Fold in the warm milk and smooth the surface.
  4. Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring until fragrant. Scatter them over the potatoes.
  5. Cover and cook on low for 10 minutes more, then serve from the cooker while hot.