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Slow Cooker Sweet Potato Casserole with Toasted Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 109 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 6 hours (LOW) or 3.5 hours (HIGH) plus 15-30 minutes heating
  • Total Time: 6 hours 15 minutes (LOW) or 3 hours 45 minutes (HIGH)
  • Yield: 10 to 12 servings
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Sweet Potato Casserole is a creamy, comforting side dish perfect for Thanksgiving or any cozy meal. Made with real ingredients like fresh sweet potatoes, whole milk, butter, and pure maple syrup, it’s naturally sweetened and topped with toasted pecans for added crunch. The slow cooker method frees up oven space, making it ideal for busy holiday cooking.

Ingredients

Scale

Sweet Potato Mixture

  • 4 pounds sweet potatoes (washed, peeled, & cut into 2-inch chunks)
  • 1 1/2 cups water
  • 1 cup whole milk (warm)
  • 4 tablespoons butter (at room temperature)
  • 1/2 cup pure maple syrup
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Topping

  • 1 1/2 cups chopped pecans (toasted)

Instructions

  1. Prepare the sweet potatoes: Place the peeled and cut sweet potato chunks in the bottom of a large 5 1/2- to 7-quart slow cooker. Pour in 1 1/2 cups of water to aid cooking.
  2. Cook the sweet potatoes: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the sweet potatoes are tender enough to be mashed easily. Once cooked, drain all the water from the slow cooker.
  3. Mash and mix: Using a potato masher, mash the cooked sweet potatoes directly in the slow cooker. Add warm whole milk, butter, maple syrup, lemon juice, vanilla extract, salt, cinnamon, nutmeg, and ginger. Mash and stir thoroughly until the mixture is smooth and well combined.
  4. Heat through: Cover the slow cooker again and cook on LOW for an additional 15 to 30 minutes to allow the flavors to meld and the casserole to warm fully.
  5. Add the pecan topping: Just before serving, stir the sweet potato mixture gently, smooth the surface, and then evenly sprinkle the toasted chopped pecans on top for a crunchy finish.
  6. Store leftovers: Transfer any leftovers to an airtight container and refrigerate. Use within 3 to 5 days for best freshness and flavor.

Notes

  • Slow Cooker Sweet Potato Casserole offers a deliciously creamy texture without the need for baking, freeing your oven for other dishes during large meals.
  • Using real ingredients like pure maple syrup and fresh spices keeps the dish naturally sweet and flavorful.
  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring once, until fragrant and lightly browned.
  • This recipe is perfect for Thanksgiving or holiday gatherings as a wholesome side dish.

Nutrition

  • Serving Size: 1 serving
  • Calories: 309 kcal
  • Sugar: 16 g
  • Sodium: 322 mg
  • Fat: 14 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 6 g
  • Protein: 4 g
  • Cholesterol: 12 mg

Find it online: https://emilyscook.com/slow-cooker-sweet-potato-casserole-with-toasted-pecans-recipe/