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If you’re searching for a warm, comforting, and irresistibly sweet side dish that practically cooks itself, this Crockpot Sweet Potato Soufflé with Brown Sugar Pecan Crust is exactly what your table needs. Perfect for holidays, family dinners, potlucks, and cozy weeknights, this slow cooker version delivers exceptional flavor with minimal effort.
With creamy whipped sweet potatoes, rich warm spices, and a buttery, crunchy pecan topping, this soufflé is a guaranteed crowd-pleaser.

Ingredients

Sweet Potato Base

• 3 large sweet potatoes, cooked and mashed (about 4 cups)
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• ½ cup salted butter, melted
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ⅛ teaspoon ground nutmeg

Brown Sugar Pecan Crust

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• 1 cup chopped pecans
• ⅓ cup melted salted butter

How to Make Crockpot Sweet Potato Soufflé with Brown Sugar Pecan Crust

1. Prepare the Sweet Potato Mixture

1. Peel and mash the cooked sweet potatoes until smooth.
2. In a large bowl, whisk together both sugars, eggs, melted butter, cinnamon, vanilla, and nutmeg.
3. Fold in the mashed sweet potatoes until fully combined.

2. Pour into the Crockpot

• Lightly spray your slow cooker with nonstick cooking spray.
• Spread the sweet potato mixture evenly into the crock.

3. Make the Pecan Topping

1. In a separate bowl, mix together brown sugar, flour, chopped pecans, and melted butter.
2. Spoon or sprinkle evenly over the sweet potato mixture.

4. Slow Cook

• Cover and cook on LOW for 3 hours.
• Do not lift the lid during cooking to maintain even heat.

5. Serve

• Scoop and serve warm straight from the slow cooker.

Pro Tips

• Mash your sweet potatoes very smoothly to create a silky soufflé texture.
• For richer flavor, use freshly baked sweet potatoes instead of canned.
• If you prefer a firmer topping, sprinkle the pecan crust during the final hour of cooking.
• For easier cleanup, use a slow cooker liner.

Why This Recipe Works

• Hands-off cooking: Your slow cooker does all the work.
• Perfect for holidays: Frees your oven for other dishes.
• Creamy and crunchy: The smooth soufflé pairs beautifully with the crisp pecan topping.
• Crowd-pleasing flavor: Sweet, cozy, and decadent — everyone goes back for seconds.

Substitutions & Variations

Substitutions

• Butter: Substitute with coconut oil for a dairy-free option.
• Sugar: Use pure maple syrup or honey in the filling.
• Flour: Swap with almond flour for a gluten-free topping.

Variations

• Marshmallow topping: Add mini marshmallows during the last 20 minutes.
• Spiced version: Add cloves, ginger, or pumpkin spice.
• Nut-free: Replace pecans with oats or omit completely.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Prepare the sweet potato mixture and topping the day before.
• Refrigerate separately and assemble before cooking.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

• Warm in the microwave for 45–60 seconds.
• Or reheat in the oven at 350°F (175°C) for 15 minutes.

Serving Ideas

• Holiday meals (Thanksgiving, Christmas, Easter)
• Weeknight dinners with baked chicken or turkey
• Potlucks and gatherings
• With roasted meats or grilled dishes
• As a warm, sweet treat for brunch

Nutrition (Per Serving Estimate)

• Calories: 360
• Fat: 18g
• Carbohydrates: 48g
• Protein: 3g
• Fiber: 3g
• Sugar: 30g

(Values may vary based on ingredients used.)

Frequently Asked Questions

Can I use canned sweet potatoes?

Yes, just drain well and mash thoroughly before mixing.

Can I cook it on HIGH?

You can, but it may overcook the edges. LOW gives the best texture.

Can I double the recipe?

Yes, but increase cooking time by 30–45 minutes.

Can I make it without nuts?

Absolutely — simply leave them out or replace with oats.

This Crockpot Sweet Potato Soufflé with Brown Sugar Pecan Crust brings together creamy, spiced sweet potatoes and a perfectly caramelized topping for a holiday-worthy dish with hardly any effort. Whether you’re hosting a feast or just craving something cozy and sweet, this recipe is guaranteed to shine on any table.

Crockpot Sweet Potato Soufflé with Brown Sugar Pecan Crust

A creamy, sweet, slow-cooked sweet potato soufflé topped with a crunchy brown sugar pecan crust. Perfect holiday side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 10

Calories 360 kcal

Ingredients

  

Sweet Potato Base

• 3 large sweet potatoes, cooked and mashed (about 4 cups)
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• ½ cup salted butter, melted
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• ⅛ tsp ground nutmeg

Brown Sugar Pecan Crust

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• 1 cup chopped pecans
• ⅓ cup melted salted butter

Instructions

 

• Prepare the Sweet Potato Mixture

  Peel and mash the cooked sweet potatoes until smooth.

  In a large bowl, whisk together both sugars, eggs, melted butter, cinnamon, vanilla, and nutmeg.

  Fold in the mashed sweet potatoes until fully combined.
• Pour into the Crockpot

  Lightly spray your slow cooker with nonstick cooking spray.

  Spread the sweet potato mixture evenly into the crock.
• Make the Pecan Topping

  In a separate bowl, mix together brown sugar, flour, chopped pecans, and melted butter.

  Spoon or sprinkle evenly over the sweet potato mixture.
• Slow Cook

  Cover and cook on LOW for 3 hours.

  Do not lift the lid during cooking to maintain even heat.
• Serve

  Scoop and serve warm straight from the slow cooker.

Notes

• For a lighter soufflé, whip the sweet potatoes with a hand mixer.
• Add extra cinnamon for deeper flavor.
• Cooking times vary by slow cooker — check at 2.5 hours if your model runs hot.

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