Description
This Easy Crockpot Sweet Potato Casserole with Pecan Topping is a comforting and delicious side dish perfect for any holiday or family gathering. Tender sweet potatoes are slow-cooked to perfection, mashed with cream and butter, then topped with a crunchy, sweet pecan mixture and warmed through to create a delightful combination of creamy and crunchy textures.
Ingredients
Sweet Potato Base
- 3 pounds sweet potatoes, peeled and sliced ¼ inch thick
- ½ cup freshly squeezed orange juice
- 1 teaspoon kosher salt
- 2 tablespoons heavy cream
- 2 tablespoons butter
Pecan Topping
- 4 tablespoons melted butter
- ¾ cup chopped pecans, toasted
- ⅓ cup packed brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
Instructions
- Prepare the Sweet Potatoes: Add the peeled and sliced sweet potatoes, freshly squeezed orange juice, and kosher salt into a 6-quart slow cooker. Ensure the sweet potatoes are evenly distributed for even cooking.
- Slow Cook the Sweet Potatoes: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 5 to 6 hours until the sweet potatoes are very tender and easily pierced with a fork.
- Mash the Sweet Potatoes: Once tender, uncover the slow cooker and add the heavy cream and butter. Use a potato masher to mash the sweet potatoes until they reach a very smooth and creamy consistency.
- Make the Pecan Topping: In a small bowl, combine the melted butter, chopped toasted pecans, brown sugar, all-purpose flour, ground cinnamon, and kosher salt. Stir well until the mixture is fully incorporated and crumbly.
- Top the Mashed Sweet Potatoes: Evenly sprinkle the pecan topping mixture over the mashed sweet potatoes in the slow cooker.
- Cook the Casserole with Topping: Cover the slow cooker and cook for an additional 30 to 60 minutes on high or low until the pecan topping is warmed through and slightly melted, forming a delicious crunchy layer on top.
Notes
- For additional sweetness, drizzle a bit of maple syrup over the topping before the final cook if desired.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, stirring occasionally, until fragrant and golden.
- You can substitute heavy cream with half-and-half or whole milk for a lighter version, but the texture will be less creamy.
- Make sure not to overcook the pecan topping to avoid burning the nuts.
- This recipe can be doubled for larger gatherings by using a larger slow cooker or cooking in batches.
