Print: Slow Cooker Sweet Potato Casserole with Pecan Topping

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.

Prep

25 min

Cook

29 min

Servings

Difficulty

Hard

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 per serving

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