Slow Cooker Vegan Sweet Potato Casserole

Melanie Lorick
by Melanie Lorick
10 people
4 hr 15 min

Who doesn't love a great sweet potato casserole? And, who doesn't love letting slow cookers do most of the heavy lifting in the kitchen? This recipe has a list of attributes about a mile long...starting with wholesome plant-based ingredients that don't sacrifice flavor. Instead, the spices and subtle sweetness play well with the potatoes and the pecan-oat crumble topping odds a fantastic contrast to the potato foundation (I can't wait to try super crunchy granola next!). Though this offers light sweetness, I like the fact it doesn't taste like dessert...making it a side dish that won't ruin the delicious pies and sweet treats you have ready for Thanksgiving.

Some of my favorite aspects to this recipe:

  • Instead of melted butter, I used pecan oil (this is what happens when the family business is pecans 😂). Here's a link to what I used. It has more healthful benefits than I can list on this page, but I particularly love that it is a 1:1 butter substitute and it has half the amount of saturated fat found in extra virgin olive oil.

  • Pure maple syrup, coconut sugar, and Truvia Sweet Complete work well together to add a delicate sweetness to the dish. This recipe is not as sweet as a traditional sweet potato casserole recipe, but you can add more sweetener as needed - go ahead and customize it to suit your taste buds!

  • Feel free to use substitutions, which are listed at the bottom of this page. For example, the coconut sugar can easily be replaced with light brown sugar.

  • If you don't have a food processor handy to make the crumble topping, just chop the pecans by hand (or use pecan pieces) and stir the ingredients together in a bowl. No problem.

Free up some space in the oven and feel a little less guilt this holiday season. I can't wait to hear what you think!

Come hang out with me at Inspired Epicurean for some more tasty treats!

Pecan Oat Crumb Topping Ingredients

Pecan Oat Crumb Topping

Topping covering half the potato mixture.

Slow Cooker Vegan Sweet Potato Casserole
Recipe details
  • 10  people
  • Prep time: 15 Minutes Cook time: 4 Hours Total time: 4 hr 15 min
Show Nutrition Info
Hide Nutrition Info
Slow Cooker Vegan Sweet Potato Casserole
  • 4 lbs. sweet potatoes, peeled and diced
  • 1 1/2 cups soy milk, or use your milk preference
  • 4 tbsp pecan oil, can substitute with olive or any neutral-flavored oil
  • 1/8 cup coconut sugar, can substitute with light brown sugar
  • 1/8 cup pure maple syrup, it's ok to add an extra dollop, if desired
  • 2 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground ginger optional
  • 1/4 tsp allspice
  • pinch kosher salt we used pink Himalayan salt
Slow Cooker Vegan Sweet Potato Casserole Topping
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 3/4 cup pecans lightly toasted, if desired (optional)
  • 1/4 cup pure maple syrup
  • 2 tbsp pecan oil, can substitute with olive or any neutral-flavored oil and have more on standby
  • 1 tbsp Truvia sweet complete, can substitute with light brown or granulated sugar, or more maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp allspice optional

Use non-stick cooking spray to lightly coat the slow cooker interior. Add diced sweet potato.
In a separate bowl, whisk together the wet ingredients and spices (milk, oil, coconut sugar, maple syrup, vanilla extract, cinnamon, ginger, allspice, and salt). Pour over the diced sweet potatoes and stir to coat each piece.
Cover and affix lid and cook on high for 2-3 hours, stirring occasionally.
While sweet potatoes are cooking, add the remaining ingredients, reserving the oil and syrup to pour through the pour spout of the food processor while pulsing. Start by pulsing a few times, until it clumps gently. Add more syrup or oil if the oats resist clumping at all (in 1 tsp increments).
Once the sweet potato pieces are tender, use a potato masher to mash (you can either mash to create an even consistency, or leave small potato pieces for a rustic feel. Up to you!) Stir to incorporate any juices from cooking.
Sprinkle the pecan oat topping over the sweet potatoes, cover, reaffix the lid, and set the slow cooker to low. Cook for 1-2 more hours.
Allow to stay on low during your meal and serve straight from the slow cooker, transfer to another dish, or cool and store in an airtight container in the refrigerator for up to 5 days. Enjoy!!!!
  • Acceptable substitutes:
  • 1. Light brown sugar for coconut sugar or maple syrup in sweet potato casserole base
  • 2. Light brown sugar or granulated sugar for Truvia Sweet Complete
  • 3. Neutral-flavored oil in the pecan oat topping in place of maple syrup, but be prepared to add more sugar or Truvia for sweetness.
  • 4. Spices are relatively interchangeable, but cinnamon, nutmeg, allspice, ginger, and even pumpkin spice are great compliments.
  • I used a 6 qt slow cooker. You can go a little larger, if you like. The pieces are pretty thick and have room to spread out in a larger vessel.
Melanie Lorick
Want more details about this and other recipes? Check out more here!
  • Aug30565742 Aug30565742 on Jan 22, 2022

    What about the flour how much to use

    • Melanie Lorick Melanie Lorick on Jan 28, 2022

      Thank you for reaching out about the typo! The topping calls for 1/2 cup all-purpose flour. If you give this a try, I hope you enjoy every bite!