Crockpot Sweet Potato Casserole
This crockpot sweet potato casserole is topped off with a delicious pecan topping. A traditional side dish that's served at our Thanksgiving table every year!
Servings: 12
Calories: 430kcal
Equipment
- Slow Cooker
Ingredients
- 4 lbs sweet potatoes peeled and cut into 1-inch cubes
- 2 eggs whisked
- 1/2 cup unsalted butter melted
- 1/4 cup honey
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup water
- nonstick spray
Brown Sugar Pecan Topping
- 1 cup pecans whole or chopped
- 2/3 cups light brown sugar
- 1/4 cup flour
- 6 tbsp unsalted butter melted
Instructions
- Spray your slow cooker with nonstick spray.
- Peel and dice the sweet potatoes into 1-inch cubes and place them into the slow cooker. Along with the brown sugar, honey, water, melted butter, nutmeg, cinnamon, and vanilla extract. Mix well.
- Cook on high for 3 hours or until the sweet potatoes are fork-tender.
- Uncover the pot and let the potatoes cool slightly. Add the eggs and use a potato masher to mash the potatoes.
- In a small bowl, mix all of the topping ingredients and then cover the mashed sweet potatoes with the mixture. Cover and cook for 2 hours on high.
- Serve warm and enjoy.
Notes
- I used a 6 qt crockpot.
- If cooking for a large crowd, double or triple the recipe.
- Not a fan of pecans? Feel free to use walnuts instead. You can also use mini marshmallows and omit the brown sugar pecan topping.
- Make sure to let the sweet potatoes cool slightly before adding the eggs, so it doesn't scramble.
Nutrition
Calories: 430kcal | Carbohydrates: 61g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 102mg | Potassium: 594mg | Fiber: 6g | Sugar: 33g | Vitamin A: 21906IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg