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Sweet Potato and Apple Casserole in the Crock Pot served for a holiday side dish.

Sweet Potato Apple Casserole in the Crockpot

Made with chunks of tender sweet potatoes and apples, plus the perfect amount of crumble topping, Sweet Potato Apple Casserole in the Crockpot is the perfect combination of sweet potato casserole and apple crisp.
Servings: 12 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes

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Ingredients
 

Sweet Potatoes and Apples

  • 3 large sweet potatoes peeled
  • 3 large apples each one peeled and sliced into 8 fat slices
  • 1/3 cup melted butter
  • 1/3 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt substitute 1/2 teaspoon table salt

Pecan Topping

  • 5 tablespoons melted butter
  • 1/2 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 2/3 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt substitute 1/4 teaspoon table salt

Instructions
 

  • Into a large mixing bowl, place the sliced apples and sweet potato chunks.
    3 large apples, 3 large sweet potatoes
  • Add the melted butter, brown sugar, cinnamon, and salt, then gently toss everything to combine.
    1/3 cup melted butter, 1/3 cup packed dark brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt
  • Transfer the sweet potatoes and apples to a well-greased 6-quart slow cooker.
  • In a medium mixing bowl, combine the topping ingredients until well blended; sprinkle over the apple/sweet potato mixture in the crockpot.
    5 tablespoons melted butter, 1/2 cup all-purpose flour, 1/2 cup packed dark brown sugar, 2/3 cup chopped pecans, 1/2 teaspoon ground cinnamon, 1/2 teaspoon kosher salt
  • Cover with the lid and cook on low for 2 1/2 - 3 hours, or until the sweet potatoes are very tender when pierced with a fork.
  • Serve at once!

To Bake in the Oven

  • Preheat the oven to 350 degrees F. Prepare the recipe just as directed through Step 2. Transfer the prepared sweet potatoes and apples to a well-grease 9x13-inch baking dish. Make the topping as directed and sprinkle evenly over the top. Cover the baking dish with foil and bake for 1 - 1 1/2 hours, or until the sweet potaoes are very tender when pierved with a fork. Remove the foil the last 30 minutes of baking time.

Notes

    1. To easily cut the sweet potatoes into chunks, cut the sweet potatoes in half lengthwise. Place the cut-side-down on a cutting board and slice each one in half lengthwise again. Now cut each one into 1-1/2 inch chunks and repeat with the remaining sweet potatoes.
    1. If you're having trouble cutting the sweet potatoes into chunks, use a sharp knife with a wider/sturdier blade, such as a chef's knife. This makes all the difference!
    1. I prefer a more tart apple for this dish, such as Granny Smith or Jonathon, but you can use whatever you have on hand. Sometimes I even add a few fresh cranberries half way through the cooking time, sprinkling them on top. This adds pretty color to the dish, too. 

Nutrition

Calories: 309kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 26mgSodium: 344mgPotassium: 401mgFiber: 5gSugar: 24gVitamin A: 12397IUVitamin C: 5mgCalcium: 52mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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