Slow Cooker Sweet Potato Casserole
This Slow Cooker Sweet Potato Casserole is so simple to make. It's loaded with flavor and topped with brown sugar and pecans.
- 5 medium sweet potatoes
- 1 ½ cup chicken broth
- ½ cup butter softened
- 2 large eggs
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ⅓ cup melted butter
- 1 cup brown sugar
- ½ cup all-purpose flour
- 1 cup pecans chopped
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.
- 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.
Calories: 546kcalCarbohydrates: 68gProtein: 5gFat: 30gSaturated Fat: 13gCholesterol: 104mgSodium: 403mgPotassium: 424mgFiber: 4gSugar: 47gVitamin A: 12201IUVitamin C: 5mgCalcium: 72mgIron: 2mg