Slow Cooker Sweet Potato Casserole

Name: Slow Cooker Sweet Potato Casserole
Prep time: 10 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6 serving
Ingredients: 3 pounds sweet potato; 1 cup water; ½ cup light brown sugar; ¼ cup butter; 1 teaspoon vanilla extract; 1 teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; 2 large eggs; ¼ cup whole milk; 1 cup pecan halves; ½ cup light brown sugar; ½ cup all purpose flour; ½ teaspoon cinnamon; ¼ teaspoon salt; 1/3 cup butter

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Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 40 mins
Servings
6
Calories
356 kcal
Course
Side Dish
Cuisine
American

Slow Cooker Sweet Potato Casserole

Tiffany Henry

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Sweet and creamy Slow Cooker Sweet Potato Casserole, topped with a cinnamon spiced pecan crumble! Save precious cooking space by making this holiday side dish completely in the slow cooker.

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Ingredients

Servings

3 pounds sweet potato about 3 large sweet potatoes
1 cup water
½ cup light brown sugar
¼ cup butter
1 teaspoon vanilla extract
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 large eggs
¼ cup whole milk

Topping

1 cup pecan halves roughly chopped
½ cup light brown sugar
½ cup all purpose flour
½ teaspoon cinnamon
¼ teaspoon salt
1/3 cup butter melted

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Instructions

Peel and chop the sweet potatoes. Add to slow cooker with the 1 cup of water. Cook on high heat for 3 hours until the sweet potatoes are softened.
Strain the potatoes to remove excess water, then return the potatoes to the slow cooker.
Add the light brown sugar, butter, cinnamon, nutmeg, salt, vanilla, eggs, and whole milk. Mash the potatoes and mix with all the ingredients until smooth.
In a small mixing bowl combine the ingredients for the topping. Stir to combine. Spoon onto the top of the sweet potatoes. Cover and continue cooking on high for another 30 minutes.
Prop the lid slightly open and allow to cook for an additional 10 minutes to help firm up the crumb topping.
Allow to cool for 10 minutes to help set and thicken.

Equipments used:

Notes

Sweet Potatoes: start with whole sweet potatoes, then peel and chop them.
Light Brown Sugar: adds sweetness and a depth of flavor, if you want more of a molasses flavoring you can substitute with dark brown sugar.
Milk: use your milk of choice, dairy free options will work in this recipe.