Slow Cooker Sweet Potato and Pecan Pie

Slow Cooker Sweet Potato and Pecan Pie combines creamy, naturally sweet mashed sweet potatoes with a buttery pecan topping for a comforting dessert. Slow cooking creates a silky filling while keeping the pie moist and flavorful. Every bite delivers warm spices, crunchy pecans, and classic homemade goodness perfect for gatherings.

My Experience Cooking This Recipe

The first time I prepared this pie in a slow cooker, I was surprised by how evenly the filling cooked without cracking. The gentle heat allowed the sweet potatoes to become extra creamy while the pecans developed a rich toasted flavor. I especially enjoy making this dessert during busy holidays because the oven stays free for other dishes. It has become one of my favorite slow cooker desserts thanks to its dependable results and cozy aroma.

Yield: 8 servings

Slow Cooker Sweet Potato and Pecan Pie

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Creamy sweet potato pie with buttery pecans, gently slow cooked for a rich, comforting dessert perfect for holidays and family gatherings.

Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Additional Time 30 minutes

Total Time 4 hours 20 minutes

Ingredients

• 2 cups mashed cooked sweet potatoes
• 2 large eggs, room temperature
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ½ cup evaporated milk
• ¼ cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 prepared 9-inch pie crust
• 1 cup chopped pecans
• 2 tablespoons brown sugar (for topping)
• 2 tablespoons melted butter (for topping)

Instructions

1. Lightly grease the inside of your slow cooker with butter or nonstick cooking spray. If your slow cooker is large, create a foil sling to make lifting the pie easier after cooking.
2. Bake or boil the sweet potatoes until completely tender. Mash them thoroughly until smooth with no lumps, then allow them to cool slightly before mixing with the remaining ingredients.
3. In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, evaporated milk, melted butter, and vanilla until smooth and well blended.
4. Add the mashed sweet potatoes, cinnamon, nutmeg, ginger, and salt. Stir gently until the filling becomes silky, creamy, and evenly combined without overmixing.
5. Place the prepared pie crust into a slow cooker-safe baking dish that fits inside your slow cooker. Carefully pour the sweet potato filling into the crust and smooth the surface with a spatula.
6. Mix the chopped pecans with the remaining brown sugar and melted butter until evenly coated. Sprinkle the mixture generously over the top of the filling for a delicious crunchy topping.
7. Place the baking dish inside the slow cooker. Cover the slow cooker with the lid, placing a clean kitchen towel under the lid to absorb excess moisture and prevent condensation from dripping onto the pie.
8. Cook on LOW for about 3½ hours, avoiding lifting the lid during cooking. The filling should appear mostly set while still having a slight wobble in the center.
9. Turn off the slow cooker and carefully remove the baking dish. Let the pie cool for at least 30 minutes so the filling firms up properly before slicing.
10. Slice and serve warm or chilled with whipped cream, vanilla ice cream, or an extra sprinkle of toasted pecans for a beautiful finishing touch.

Notes

• Freshly cooked sweet potatoes provide the richest flavor.
• Covering the slow cooker with a towel under the lid helps reduce condensation.
• Toast the pecans beforehand for deeper flavor.
• Refrigerate leftovers for up to 4 days.
• This pie tastes even better the next day after the flavors fully develop.
• Allow chilled pie to sit at room temperature for 15–20 minutes before serving for the best texture.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 620Total Fat 40gSaturated Fat 11gUnsaturated Fat 29gCholesterol 76mgSodium 238mgCarbohydrates 63gFiber 6gSugar 42gProtein 8g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Common Mistakes of Making This Recipe

• Using watery mashed sweet potatoes, which can create a runny filling.
• Opening the slow cooker lid too often, releasing valuable heat.
• Overmixing the filling, introducing excess air that affects texture.
• Forgetting to grease the slow cooker insert, making serving difficult.
• Using stale pecans that lack crunch and flavor.
• Cooking on High for too long, which may dry the edges.
• Skipping the cooling time before slicing, causing the pie to fall apart.

Ingredient Science of This Recipe

Sweet potatoes contain natural starches that thicken the filling as they cook, producing a smooth and creamy texture. Eggs help bind the mixture while providing structure. Brown sugar contributes moisture through its molasses content, creating a richer flavor than white sugar. Butter adds richness, while cinnamon and nutmeg release aromatic oils during slow cooking. Pecans contain healthy oils that toast gently, enhancing both flavor and crunch.

Why Slow Cooker Works Here

A slow cooker provides consistent, gentle heat that prevents the filling from overcooking or cracking. Moist heat keeps the pie soft and creamy while allowing the flavors to blend beautifully over several hours. Since the temperature remains stable, the sweet potatoes develop a richer taste, making the finished dessert exceptionally smooth and moist.

Serving Ideas

• Serve warm with vanilla ice cream.
• Top with freshly whipped cream.
• Drizzle with warm caramel sauce.
• Sprinkle with extra toasted pecans.
• Pair with hot coffee or chai tea.
• Add a light dusting of cinnamon before serving.
• Serve alongside fresh berries for color and freshness.

FAQ

1. Can I use canned sweet potato puree? Yes. Make sure it is plain puree without added sugar or spices.
2. Can I prepare this a day ahead? Absolutely. Refrigerate overnight and serve chilled or gently reheat.
3. Can I freeze leftovers? Yes. Wrap tightly and freeze for up to two months. Thaw overnight before serving.
4. Can I substitute walnuts for pecans? Yes. Walnuts provide a similar crunch and complement the sweet potato filling well.
5. How do I know the pie is done? The center should be mostly set with only a slight jiggle, and a knife inserted near the center should come out nearly clean.

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Until you can read, Slow Cooker Sweet Potato and Maple Pudding