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Sweet Potato Casserole with Pecan Topping

2 Nov

Prep: 14 minutes, Cook: 4 hours
Company’s Coming; 15 Minutes or Less to Prep
Slow-Cooker Size: 3-quart

Yield: Makes 8 servings

Ingredients

  • 2  (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
  • 1/3  cup  butter, melted
  • 1/2  cup  granulated sugar
  • 3  tablespoons  light brown sugar
  • 2  large eggs, lightly beaten
  • 1  teaspoon  vanilla extract
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/3  cup  heavy whipping cream
  • 3/4  cup  chopped pecans
  • 3/4  cup  firmly packed light brown sugar
  • 1/4  cup  all-purpose flour
  • 2  tablespoons  butter, melted

Preparation

Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.
Alternative to the Oven: This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.
Dual Slow-Cooker Menu:
* Roasted turkey
* Cornbread dressing
* Cranberry sauce
* Green Bean Casserole


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