Slow Cooker Sweet Potato Casserole
Make holiday cooking easier with slow cooker sweet potato casserole. Creamy sweet potatoes are topped with a brown sugar pecan topping. The entire family will be begging for more.
Servings: 10 servings
Calories: 813kcal
Ingredients
Bottom Layer
- 2 - 40 ounce cans of yams drained
- 4 eggs
- 1 cup of sugar
- 1 cup of milk
- 1 teaspoons salt
- 4 tablespoons of butter melted
- 2 teaspoons of vanilla extract
Brown Sugar Pecan Layer
- 2 cups of brown sugar
- 1 cup of all-purpose flour
- 5 tablespoons of butter melted
- 2 cups of chopped pecans
- 1 teaspoons cinnamon
- Optional: mini marshmallows
Instructions
- Bottom layer
- Drain the juice off the canned yams and add them to a large mixing bowl.
- Next, mash the yams.
- Add the sugar, salt, milk, eggs, vanilla extract, and melted butter and mix well. Pour into the bottom of the slow cooker.
- Topping
- Add the brown sugar, flour, chopped pecans, cinnamon, and melted butter to a mixing bowl and mix until combined.
- Spread the topping over the bottom layer.
- Place the lid on top and cook on high for 3-1/2 hours or until the top is golden brown.
- Optional: Add marshmallows at the end. Place the lid on top and cook on low for 10-15 minutes or until the marshmallows are melted.
Video
Nutrition
Serving: 1 | Calories: 813kcal | Carbohydrates: 133g | Protein: 10g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Cholesterol: 104mg | Sodium: 363mg | Fiber: 11g | Sugar: 59g