Crock Pot Sweet Potato Casserole with brown sugar and crunchy pecans makes a great holiday side dish and it frees up oven space.
Course Side Dish
Cuisine Southern
Keyword sweet potato casserole, Thanksgiving
Prep Time 10 minutesminutes
Cook Time 4 hourshours30 minutesminutes
Servings 8
Ingredients
4medium to largesweet potatoes
1cupwater
3/4cuppacked brown sugar
1/4cupbutter,cubed
1/4cupmilk
1teaspoonvanilla extract
1/2teaspoonsalt
2largeeggs,lightly beaten
Topping
5tablespoonsmelted butter
1/2cuppacked brown sugar
1/3cupall-purpose flour
1/4teaspoonground cinnamon
1cupchopped 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.