Slow Cooker Sweet Potato Casserole with Pecan Topping recipe

All Recipes Side Dish Casseroles Sweet Potato Casserole Recipes

Ingredients

cooking spray
4 cups mashed sweet potatoes
½ cup white sugar
⅓ cup butter, melted
3 tablespoons light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
⅛ teaspoon ground cardamom
⅓ cup heavy whipping cream
¾ cup chopped pecans
¾ cup firmly packed light brown sugar
¼ cup all-purpose flour
2 tablespoons butter, melted

Nutrition Info

411.5 calories
carbohydrate: 57.9 g
cholesterol: 70.4 mg
fat: 19.1 g
fiber: 2.7 g
protein: 4.7 g
saturatedFat: 8.1 g
servingSize: -
sodium: 159.4 mg
sugar: 36 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Lightly grease a 3-quart slow cooker with cooking spray.

  2. Combine potatoes, white sugar, 1/3 cup butter, 3 tablespoons brown sugar, eggs, vanilla extract, nutmeg, allspice, ginger, and cardamom in a large bowl. Beat using an electric mixer at medium speed until smooth. Add whipping cream and stir well. Pour into the prepared slow cooker.

  3. Combine pecans, 3/4 cup brown sugar, flour, and 2 tablespoons butter in a small bowl. Sprinkle over sweet potato mixture.

  4. Cover and cook on High, 3 to 4 hours.

Recipe Yield

10 servings

Recipe Note

My niece is allergic to cinnamon, so I came up with this variation of a classic sweet potato casserole with pecans recipe. This recipe is for a 3-quart slow cooker, but it can be easily doubled for a 6-quart slow cooker. I prefer to use fresh mashed sweet potatoes as it makes the recipe less sweet, but canned will also work.

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