Sweet Potato Casserole

Oxmoor House
The slow cooker produces an undeniably good option for this favorite Southern holiday side dish.
8 cups


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


Prep: 24 Minutes
Cook: 4 Hours

Combine first 6 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add cream; stir well. Pour into a lightly greased 3- or 4-quart oval-shaped 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 or until sugar melts on top of casserole.

Created date

August 2009