Slow Cooker Sweet Potato Casserole with Pecan Topping

My niece is allergic to cinnamon, so I came up with this variation of a classic sweet potato casserole with pecans recipe. This recipe is for a 3-quart slow cooker, but it can be easily doubled for a 6-quart slow cooker. I prefer to use fresh mashed sweet potatoes as it makes the recipe less sweet, but canned will also work.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 412 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ⅓ cup butter, melted
• ¼ teaspoon ground ginger
• ¾ cup chopped pecans
• ¼ cup all-purpose flour
• 2 tablespoons butter, melted
• ⅓ cup heavy whipping cream
• 3 tablespoons light brown sugar
• 4 cups mashed sweet potatoes
• ⅛ teaspoon ground cardamom
• 2 large eggs, lightly beaten
• cooking spray
• ¾ cup firmly packed light brown sugar

Recipe Instructions

Step 1

Lightly grease a 3-quart slow cooker with cooking spray.

Step 2

Combine potatoes, white sugar, 1/3 cup butter, 3 tablespoons brown sugar, eggs, vanilla extract, nutmeg, allspice, ginger, and cardamom in a large bowl. Beat using an electric mixer at medium speed until smooth. Add whipping cream and stir well. Pour into the prepared slow cooker.

Step 3

Combine pecans, 3/4 cup brown sugar, flour, and 2 tablespoons butter in a small bowl. Sprinkle over sweet potato mixture.

Step 4

Cover and cook on High, 3 to 4 hours.