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.

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Recipe Summary

prep:
20 mins
cook:
3 hrs
total:
3 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a 3-quart slow cooker with cooking spray.

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  • 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

412 calories; protein 4.7g 9% DV; carbohydrates 57.9g 19% DV; fat 19.1g 29% DV; cholesterol 70.4mg 24% DV; sodium 159.4mg 6% DV. Full Nutrition