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Slow Cooker Sweet Potato Casserole with Pecan Topping

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"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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Ingredients

3 h 20 m servings 411
Original recipe yields 10 servings

Directions

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

Nutrition Facts


Per Serving: 411 calories; 19.1 57.9 4.7 70 159 Full nutrition

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