Sweet Potato Casserole

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


8 cups

Recipe from

Oxmoor House

Recipe Time

Prep: 24 Minutes
Cook: 4 Hours


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


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.


Christmas With Southern Living 2006

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note