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.
PIN this recipe here
Sweet potato casserole is my favorite Thanksgiving dish behind 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. I took the sugar added 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.
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. That was so much faster and less messy than doing it by hand. You can always make it by hand to.
This recipe could also be baked in the oven in a 13×9 pan at 350 for 30-35 minutes uncovered. Pay attention to the slow cooker cooking method. It cooks on high for 3 hours covered in the slow cooker. The last hour, remove the lid and continue to cook on high. This will help the streusel topping crisp up.
I had several people critic this recipe and they all gave it a big thumbs up (except for the 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
- 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 evenly over sweet potato mixture. Cook on high for 3 hours remove the lid and cook for 1 hour longer on high.
Don’t forget to PIN to Pinterest