This Slow Cooker Sweet Potato Casserole is so simple to make. It's loaded with flavor and topped with brown sugar and pecans.
Sweet potato casserole is such a classic! We love serving it for Thanksgiving and even Christmas dinner. Making it in the slow cooker saves me oven space on busy holidays.
Slow Cooker Sweet Potato Casserole:
Step one: Get started with preparing your sweet potaotes. Peel and dice the sweet potatoes and then add to the slow cooker with broth and butter. Cook on high for 3 hours until potatoes are tener.
- Tip: To make sure that your potatoes all get cooked at the same time make sure to dice your sweet potatoes into chunks that are similar in size.
Step two: Once your sweet potatoes are tender mash.
- Tip: You can drain your potatoes if needed but I find that it's the perfect amount of liquid.
Step three: Temper your egg and then add it to your casserole with sugar and vanilla extract.
Step four: In a small mixing bowl mix together topping ingredients. Sprinkle on top of casserole. Place the lid back on and allow to cook for 2 more hours on high
Tempering Egg:
To temper your egg you want to make add it to a bowl and whisk. Then slowly add in some of the hot casserole while whisking. Once it's warmed add to your casserole. This will help your eggs to not cook into scrambled eggs when mixing.
Slow Cooker Side Dish Recipes:
Here are a few more of my favorite slow cooker side dish recipes.
- Slow Cooker Green Bean Casserole
- Slow Cooker Parmesan Garlic Potatoes
- Slow Cooker Mashed Potatoes
- Slow Cooker Cheesy Vegetable Casserole
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Slow Cooker Sweet Potato Casserole
Ingredients
Casserole:
- 5 medium sweet potatoes
- 1 ½ cup chicken broth
- ½ cup butter softened
- 2 large eggs
- ⅔ cup sugar
- 1 teaspoon vanilla extract
Toppings:
- ⅓ cup melted butter
- 1 cup brown sugar
- ½ cup all-purpose flour
- 1 cup pecans chopped
Instructions
- Peel and dice sweet potatoes. Add to the slow cooker with broth and butter. Cook on high for 3 hours until potatoes are tener.
- Once drained mash potatoes.
- Temper your egg and then add it to your casserole with sugar and vanilla extract.
- In a small mixing bowl mix together topping ingredients. Sprinkle on top of casserole. Place the lid back on and allow to cook for 2 more hours on high.
Notes
- Tip: To make sure that your potatoes all get cooked at the same time make sure to dice your sweet potatoes into chunks that are similar in size.
- Tip: You can drain your potatoes if needed but I find that it's the perfect amount of liquid.
- Tip: To temper your egg you want to make add it to a bowl and whisk. Then slowly add in some of the hot casserole while whisking. Once it's warmed add to your casserole. This will help your eggs to not cook into scrambled eggs when mixing.
Nutrition
I have a similar recipe but has evaporated milk instead of broth. Do you think this would work in the slow cooker? My recipe is for the oven. I was also wondering if I could first cook the potatoes, then mash and add ingredients, then topping, then slow cook?
Yes that should work. Usually dairy would curdle with the heat needed to cook the potatoes but you can use the evaporated milk to cook the potatoes since it can take the heat.
You can also precook the potatoes if you don't want to wait for the slow cooker to do it.