Slow Cooker Sweet Potato Casserole for a Crowd is scrumptious and flavored with great spices. It also frees up room in the oven on Thanksgiving.
If you are like me on Thanksgiving my oven is working overtime. I am always having to move things in and out and cook things at the wrong temperature to get everything on the table at the same time.
So this year I decided to take one of my favorite recipes and convert it to cook in a slow cooker to give me more oven space.
Sweet potato casserole is my favorite Thanksgiving dish except for Corn Bread Dressing.
It is almost like a dessert, but I serve it with the main meal. This is a version of the recipe my mom gave me that I love.
I took the added sugar down by at least half and I also added less butter. To give it more flavor I added lots of spices with cinnamon, nutmeg and cloves.
It is still a sweet casserole but boasts a lot of flavor. You can always adjust the spices to your taste.
- 2 40 oz Cans Yams (sweet potatoes in syrup): You can use fresh sweet potatoes but they will need to be cooked and mashed
- Sugar: you can use less or more depending on your taste
- Milk: I use skim milk, but any milk will do
- Melted Butter
- Cinnamon: A spice from the bark of a tree that is dried and ground into an aromatic powder
- Nutmeg: Comes from the fruit of a tropical tree that is grate into a powder to use in cooking
- Ground Cloves: Flower of a tree native to Indonesia that is dried to use in recipes. Can be used whole or ground.
Any of the spices you can use more or less or leave them out completely according to your taste.
Tips for the Topping:
- Brown Sugar
- cold butter
- chopped pecans
This sweet potato casserole has a streusel like topping made with brown sugar, butter and chopped pecans and more spices.
To make prep easier for this recipe I made the topping in a food processor. I put in all the ingredients, except the pecans, and then had the food processor cut it in all together.
At the end I mixed in the nuts just by pulsing the mixture a few times. That was so much faster and less messy than doing it by hand.
You can always mix the topping by hand too.
How to bake:
Pay attention to the slow cooker cooking method. It cooks on high for 3 hours covered in the slow cooker.
Then cook one more hour with the lid removed continuing to cook on high. This will help the streusel topping crisp up which is what you want.
This recipe could also be baked in the oven in a 13×9 pan at 350 for 30-35 minutes uncovered.
I had several people critic this recipe and they all gave it a big thumbs up (except for the one person who doesn’t like nuts).
Even 12 and 13 years old boys love this recipe and went back for seconds, and maybe thirds!
I hope you enjoy this recipe anytime during the year.
Please check out my other popular Thanksgiving recipes
Slow Cooker Sweet Potato Casserole for a Crowd
canned yams, brown sugar, nuts and spices all come together for sweet potato casserole. This version is cooked in the slow cooker to free up oven space, but can also be cooked in the oven.
- 2 40 oz Cans Yam (sweet potatoes in syrup)
- 1/2 cup sugar
- 1/4 cup flour
- 4 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 1/4 cup melted butter
- 2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/4 tsp groung cloves
- 1 1/4 cup brown sugar
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup butter
- 1 cup chopped pecans
Drain the canned yams.
Place in a a large mixing bowl.
Add sugar, eggs, vanilla, milk and spices.
Mix until well combined add to a 6 quart slow cooker.
In a large bowl add brown sugar, flour, and spices.
Mix will with a fork, getting out any lumps.
Cut in butter.
Mix in pecans.
Sprinkle topping evenly over sweet potato mixture.
Cook on high for 3 hours remove the lid and cook for 1 hour longer on high.