Get the Recipe: Slow Cooker Sweet Potato Casserole
Save space in the oven this year with this delicious Slow Cooker Sweet Potato Casserole! This Thanksgiving side dish recipe is beloved by the whole family and made even easier with the crock pot.
Ingredients
- 1 ½ cups brown sugar, packed
- ½ cup apple juice
- ½ cup maple syrup
- ¼ cup unsalted butter, cubed
- 2 tsp vanilla extract
- 4 lbs sweet potatoes, peeled and cut into 1-inch cubes
For the Topping:
- 1 ½ cups chopped pecans
- ¾ cup brown sugar, packed
- ½ cup Gluten Free flour
- 5 tbsp unsalted butter, melted
Equipment
Instructions
- Place 1 ½ cups brown sugar, apple juice and maple syrup in your slow cooker and stir to combine. Add the diced sweet potatoes, tossing to coat in the mixture. Sprinkle the cubed 4 tbsp of butter over the sweet potatoes. Cover and slow cook for 6 hours, until the sweet potatoes are tender.
- After the 6 hours of cook time, remove the lid and mash the potatoes to your desired consistency (I like some chunks). Place the lid back on the slow cooker and make the topping.
- Make the topping by combining all the topping ingredients in a bowl. Sprinkle over the sweet potatoes, cover, and cook on low for another 1-2 hours. Serve!
Notes
- The topping does crisp up in this recipe, even in the slow cooker. Just give it at least an hour to cook before serving!
- This is a great way to save some space on Thanksgiving in the oven!
- This recipe is incredibly sweet. For a slightly less sweet recipe, use 1 cup of brown sugar instead of 1 ½ cups when cooking the sweet potatoes.
Serving: 0.67 cup (2/3rds cup), Calories: 489kcal, Carbohydrates: 80g, Protein: 4g, Fat: 18g, Cholesterol: 22mg, Sodium: 82mg, Fiber: 6g, Sugar: 51g
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