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.
Ingredients
- cooking spray
- 4 cups mashed sweet potatoes
- 0.5 cups white sugar
- 0.33 cups butter , melted
- 3 tablespoons light brown sugar
- 2 large eggs , lightly beaten
- 1 teaspoon vanilla extract
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground allspice
- 0.25 teaspoons ground ginger
- 0.13 teaspoons ground cardamom
- 0.33 cups heavy whipping cream
- 0.75 cups chopped pecans
- 0.75 cups firmly packed light brown sugar
- 0.25 cups all-purpose flour
- 2 tablespoons butter , melted
Instructions
-
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.
Nutrition Facts
Per serving
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