Crockpot Sweet Potato Casserole

Crockpot Sweet Potato Casserole with Pecan Topping

When it comes to Thanksgiving or any cozy family gathering, a Crockpot Sweet Potato Casserole is always a welcome addition to the table. This easy-to-make side dish takes the rich, earthy sweetness of slow-cooked sweet potatoes and combines it with a buttery, crunchy pecan topping that everyone will love. By using the crockpot, you’ll free up your oven for other dishes, and your kitchen will be filled with the warm aroma of fall spices.

Why You’ll Love This Recipe

Not only does this recipe simplify holiday cooking, but it also delivers the perfect balance of textures and flavors. The sweet potatoes are creamy and smooth, enhanced by a hint of orange juice, while the pecan topping brings a delightful crunch with hints of cinnamon and brown sugar. Whether it’s for a holiday meal or a weeknight treat, this casserole is a comforting, flavorful side dish that’s easy to prepare.

Ingredients

For the Mashed Sweet Potatoes

• 3 lbs sweet potatoes, peeled and sliced ¼ inch thick
• ½ cup freshly squeezed orange juice
• 1 tsp kosher salt

To Add at the End

• 2 tbsp heavy cream
• 2 tbsp butter

For the Pecan Topping

• 4 tbsp melted butter
• ¾ cup chopped pecans, toasted
• ⅓ cup packed brown sugar
• 2 tbsp all-purpose flour
• ½ tsp ground cinnamon
• ⅛ tsp kosher salt

Directions

Step 1: Prepare the Sweet Potatoes

1. In a 6-quart slow cooker, add the sliced sweet potatoes, orange juice, and kosher salt.
2. Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the sweet potatoes are very tender and easily mashed.

Step 2: Mash the Sweet Potatoes

1. Once the sweet potatoes are tender, uncover the crockpot and add the heavy cream and butter.
2. Use a potato masher to mash the sweet potatoes until very smooth and creamy.

Step 3: Prepare the Pecan Topping

1. In a small bowl, mix together the melted butter, chopped pecans, brown sugar, flour, cinnamon, and salt.
2. Stir until everything is evenly combined and the mixture resembles a crumbly topping. Set aside.

Step 4: Top and Finish Cooking

1. Sprinkle the prepared pecan topping evenly over the mashed sweet potatoes in the crockpot.
2. Cover and cook for an additional 30-60 minutes on low, until the topping is warmed through and slightly melted.

Recipe Notes

• Toasted Pecans: Toasting the pecans beforehand enhances their flavor and adds extra crunch. Simply toast them in a skillet over medium heat for a few minutes until fragrant.
• Orange Juice: Freshly squeezed orange juice gives a hint of brightness to the sweet potatoes, but you can substitute it with apple juice if you prefer.
• Make-Ahead Tip: You can prepare the mashed sweet potatoes in advance and simply add the pecan topping before the final heating.

Nutrition Information

• Prep Time: 15 minutes
• Cooking Time: 4-6 hours
• Total Time: 4-6 hours
• Calories: 320 kcal per serving
• Servings: 8 servings

Final Thoughts

This Crockpot Sweet Potato Casserole is sure to be a new favorite at your family gatherings. It’s a delicious blend of creamy and crunchy, with just the right amount of sweetness from the brown sugar and richness from the pecans. By using the crockpot, you save time and effort while creating a dish that’s just as impressive as oven-baked versions. Serve it as part of your holiday spread, and watch as it quickly disappears!

Crockpot Sweet Potato Casserole

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• Author: Dulcia
• Total Time: 4-6 hours
• Yield: 8 1x

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Description

This Crockpot Sweet Potato Casserole is a cozy blend of creamy mashed sweet potatoes topped with a crunchy pecan topping, perfect for holiday gatherings. With just a hint of orange juice for brightness, the sweet potatoes are beautifully complemented by the nutty pecans, cinnamon, and brown sugar, creating a warm, comforting dish that brings out the best flavors of fall.

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Ingredients

Scale 1x2x3x

For the Mashed Sweet Potatoes:
3 lbs sweet potatoes, peeled and sliced ¼ inch thick
½ cup freshly squeezed orange juice
1 tsp kosher salt
To Add at the End:
2 tbsp heavy cream
2 tbsp butter
For the Pecan Topping:
4 tbsp melted butter
¾ cup chopped pecans, toasted
⅓ cup packed brown sugar
2 tbsp all-purpose flour
½ tsp ground cinnamon
⅛ tsp kosher salt

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Instructions

Prepare the Sweet Potatoes: Add sweet potatoes, orange juice, and salt to a 6-quart slow cooker. Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the sweet potatoes are very tender.
Mash the Sweet Potatoes: When the potatoes are tender, uncover and add the heavy cream and butter. Mash with a potato masher until very smooth.
Prepare the Pecan Topping: In a small bowl, mix the melted butter, chopped pecans, brown sugar, flour, cinnamon, and salt. Stir until combined and set aside.
Top and Finish Cooking: Sprinkle the pecan topping evenly over the mashed sweet potatoes. Cover and cook for an additional 30-60 minutes, until the topping is warmed through and slightly melted.

• Prep Time: 15 minutes
• Cook Time: 4-6 hours

Nutrition

• Calories: 320