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Creamy Crockpot Sweet Potato Casserole with Pecan Topping

Close-up of a scoop of bright orange crockpot sweet potato casserole topped with a crunchy pecan streusel topping.
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Make this comforting sweet potato casserole in your slow cooker to save oven space during busy holidays. It features a creamy sweet potato base and a buttery pecan crumble topping.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar (for topping)
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup cold unsalted butter, cut into small pieces (for topping)
  • 1 cup chopped pecans (for topping)
  • 1 cup miniature marshmallows (optional topping)

Instructions

  1. Place the cubed sweet potatoes in the slow cooker. Cook on low for 4 to 5 hours, or until the potatoes are very tender.
  2. Drain any excess liquid from the slow cooker. Add the granulated sugar, 1/2 cup melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes.
  3. Mash the mixture thoroughly with a potato masher until it is smooth and creamy. Distribute the mixture evenly in the bottom of the slow cooker.
  4. Prepare the topping: In a medium bowl, combine the brown sugar and flour. Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  5. Sprinkle the pecan topping evenly over the sweet potato mixture in the slow cooker.
  6. Cook on low for an additional 1 to 2 hours, or until the topping is set and lightly browned.
  7. If using marshmallows, sprinkle them over the top during the last 15 minutes of cooking. Watch closely to prevent burning.
  8. Serve the casserole directly from the slow cooker.

Notes

  • If you prefer a marshmallow-only topping, skip the pecan crumble ingredients and layer 1 1/2 cups of marshmallows over the base during the last 15 minutes of cooking.
  • This is a great make-ahead holiday side dish; you can prepare the base mixture the day before and store it in the refrigerator before adding the topping and cooking.
  • For an even richer flavor, substitute canned yams for fresh sweet potatoes.

Nutrition

Find it online: https://bringdish.com/crockpot-sweet-potato-casserole-recipe/