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Creamy Crockpot Sweet Potato Casserole with Pecan Topping

A spoonful has been taken from the rich, orange crockpot sweet potato casserole topped with a crunchy brown sugar and pecan streusel.
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Make this rich and comforting sweet potato casserole in your slow cooker to free up oven space during busy holiday cooking. It results in a creamy base with warm spices and a crunchy pecan topping.

Ingredients

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

Instructions

  1. Lightly grease the inside of your slow cooker insert with butter.
  2. Place the sweet potato chunks into the slow cooker.
  3. In a large bowl, whisk together the melted butter, 1/2 cup brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
  4. Pour the wet mixture over the sweet potatoes in the slow cooker. Stir gently to coat.
  5. Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the sweet potatoes are very tender.
  6. Once cooked, mash the sweet potatoes directly in the slow cooker using a potato masher until mostly smooth and creamy. You can leave some texture if you prefer.
  7. Prepare the pecan topping: In a medium bowl, combine the 1 cup pecans, 1/2 cup brown sugar, and flour. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Spread the pecan crumble evenly over the mashed sweet potato mixture in the slow cooker.
  9. Cover and cook on HIGH for an additional 20 to 30 minutes, until the topping is lightly toasted.
  10. If using marshmallows, remove the lid, sprinkle the marshmallows evenly over the top, and cook uncovered on HIGH for 5 to 10 minutes, until the marshmallows are puffed and golden brown. Watch closely to prevent burning.
  11. Serve the casserole warm directly from the slow cooker.

Notes

  • Using the slow cooker for this dish keeps your oven free for other items, which is helpful for Thanksgiving cooking.
  • If you prefer a sweeter topping, you can substitute the mini marshmallows for the pecan crumble, or use both as directed.
  • For an extra creamy base, you can substitute 1/4 cup of the milk with heavy cream.

Nutrition

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