Crock Pot Sweet Potato Casserole
Crock Pot Sweet Potato Casserole with brown sugar and crunchy pecans makes a great holiday side dish and it frees up oven space.
Servings: 8
Ingredients
- 4 medium to large sweet potatoes
- 1 cup water
- 3/4 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
Topping
- 5 tablespoons melted butter
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 cup chopped pecans
Instructions
- Peel sweet potatoes and cut into approximately 3/4-inch dice. Place in a 6-quart slow cooker. Add 1 cup water, place lid on and cook on HIGH for 3 hours.
- Remove lid and turn slow cooker off. Use a hand-held potato masher to mash the sweet potatoes.
- Stir in the brown sugar and butter until the butter is melted. Let cool 5 minutes so that the eggs do not curdle.
- While cooling, combine the topping ingredients.
- Stir in the milk, vanilla extract, salt and eggs into the crock pot and sprinkle the topping on top. Cover and cook on HIGH for 1 1/2 hours.
Nutrition
Calories: 419kcal