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Crock Pot Bourbon Pecan Sweet Potato Casserole

A buttery topping of Bourbon glazed pecans with a hint of cayenne adorns the peaks and valleys of Crock Pot Sweet Potato Casserole.
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Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 50 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: christmas sides, crock pot recipe for sweet potatoes, crock pot sweet potatoes, make ahead, make ahead christmas sides, make ahead thanksgiving sides, slow cooker sweet potatoes, sweet potato, sweet potato casserole, Thanksgiving sides
Servings: 14 servings
Calories: 192kcal
Cost: $0.37 per serving

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  • 6 quart slow cooker
  • hand held potato masher
  • 4 quart casserole dish
  • medium sized sauté pan


Ingredients for Crock Pot Bourbon Pecan Sweet Potato Casserole

  • 4 pounds sweet potatoes washed, peeled, and cut into 1/4-inch thick rounds
  • 1 large Naval orange zest and juice
  • 3 tablespoons unsalted butter divided
  • 3 tablespoons brown sugar light or dark; divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon Kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/4 teaspoon nutmeg freshly grated
  • 1 cup pecans chopped
  • 1 tablespoon Bourbon
  • 1/4 teaspoon cayenne pepper or more to taste


The Method

  • Place the peeled and sliced sweet potatoes in a 6-quart or larger slow cooker. Add orange zest, orange juice, 2 tablespoons each butter and brown sugar, vanilla, cinnamon, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Stir to combine. Cover and cook until the sweet potatoes are tender, about 3 hours on High or 6 1/2 hours on Low. Mash with a potato masher until smooth.
  • Preheat oven to 350°F. Transfer the sweet potatoes to a lightly buttered casserole dish. Place the casserole in the oven for 5 minutes before turning the element to the Broil setting. Allow the peaks of the sweet potatoes to turn a golden brown, about 2 minutes. Remove from oven.
  • Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium heat until foaming. Add pecans, bourbon, cayenne and the remaining 1 tablespoon brown sugar and 1/4 teaspoon each salt and pepper. Cook, stirring, for 2 minutes. Remove from heat.
  • Sprinkle the sweet potatoes with the pecans.


Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Make Ahead according to the recipe card instructions and refrigerate the mashed sweet potatoes for up to 3 days. Store the Bourbon pecans in an airtight container at room temperature for up to 3 days.
To Freeze prepare and assemble according to the recipe card and freeze without the Bourbon pecan topping for up to three months.
To Re-Heat when ready to serve, thaw in the refrigerator overnight. Either re-heat in a 350°F oven covered for 30 to 40 minutes, or add back to the crock pot on low until heated through.


Serving: 1serving | Calories: 192kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 196mg | Potassium: 493mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18510IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.