Slow Cooker Sweet Potato Casserole
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.
Servings: 6
Ingredients
- 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
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.
Video
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.
Nutrition
Serving: 1 | Calories: 356kcal | Carbohydrates: 64g | Protein: 6g | Fat: 9g | Sodium: 213mg | Sugar: 27g