Crockpot Sweet Potato Casserole

Crockpot Sweet Potato Casserole

from chelseasmessyapron.com
200 min

This Slow Cooker Sweet Potato Casserole has a creamy sweet potato base topped with a delicious pecan crumble—perfect for freeing up oven space!

Ingredients

  • 2 (29-ounce) cans sweet potatoes (see note 1)
  • 4 tablespoons unsalted butter (softened)
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2-1/2 tablespoons light brown sugar (lightly packed)
  • 1 tablespoon orange juice
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup evaporated milk (see note 2)
  • 3/4 cup chopped pecans (measured after chopping)
  • 1/2 cup light brown sugar (lightly packed)
  • 1/2 cup flour
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter (softened)
  • 1/4 teaspoon salt

Directions

  1. 1

    Line a 6-quart slow cooker with a disposable liner or spray generously with cooking spray.

  2. 2

    Drain sweet potatoes. Add all the ingredients listed under “sweet potatoes” to a large bowl attached to a stand mixer (or use a hand mixer). Beat until the mixture is completely smooth. Pour into the bottom of a slow cooker, smoothing the top.

  3. 3

    In a medium bowl, add all the ingredients listed under “topping.” Stir well, using your fingers to mix until crumbles form. If mixture is too wet, add 1–2 tablespoons additional flour. Sprinkle evenly over the sweet potato layer, but do not press it down.

  4. 4

    Cover the slow cooker and cook on high for 2-1/2 to 4 hours, depending on how hot your appliance cooks. (Don’t cook on low—it doesn’t work). Edges will be lightly browned and set; center should look firm). Turn off the Crock-Pot, remove lid, and let stand for 20 minutes to firm up a bit. Serve and enjoy!