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.
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
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