SLOW COOKER SWEET POTATO CASSEROLE WITH PECAN TOPPING

Slow Cooker Sweet Potato Casserole with Pecan Topping image

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.

Provided by a girl in AZ

Categories Side Dish Casseroles Sweet Potato Casserole Recipes

Time 3h20m

Yield 10

Number Of Ingredients 16

Previous Next

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

Steps:

Lightly grease a 3-quart slow cooker with cooking spray.
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.
Combine pecans, 3/4 cup brown sugar, flour, and 2 tablespoons butter in a small bowl. Sprinkle over sweet potato mixture.
Cover and cook on High, 3 to 4 hours.

Nutrition Facts : Calories 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, Sodium 159.4 mg, Sugar 36 g