Slow Cooker Sweet Potato Casserole With Pecan Topping Recipes

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SLOW COOKER SWEET POTATO CASSEROLE



Slow Cooker Sweet Potato Casserole image

This recipe is very easy to make and very yummy! Goes great with any chicken or turkey dish!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

2 (29 ounce) cans sweet potatoes, drained and mashed
⅓ cup butter, melted
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon orange juice
2 eggs, beaten
½ cup milk
⅓ cup chopped pecans
⅓ cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons butter, melted

Steps:

  • Lightly grease a slow cooker.
  • In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared slow cooker.
  • In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.

Nutrition Facts : Calories 406 calories, Carbohydrate 66.1 g, Cholesterol 77.2 mg, Fat 13.8 g, Fiber 4.1 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 103.2 mg, Sugar 35.1 g

SLOW COOKER SWEET POTATO CASSEROLE WITH PECAN TOPPING



Slow Cooker Sweet Potato Casserole with Pecan Topping image

My niece is allergic to cinnamon, so I came up with this variation of a classic sweet potato casserole with pecans recipe. This recipe is for a 3-quart slow cooker, but it can be easily doubled for a 6-quart slow cooker. I prefer to use fresh mashed sweet potatoes as it makes the recipe less sweet, but canned will also work.

Provided by a girl in AZ

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 3h20m

Yield 10

Number Of Ingredients 16

cooking spray
4 cups mashed sweet potatoes
½ cup white sugar
⅓ cup butter, melted
3 tablespoons light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
⅛ teaspoon ground cardamom
⅓ cup heavy whipping cream
¾ cup chopped pecans
¾ cup firmly packed light brown sugar
¼ cup all-purpose flour
2 tablespoons butter, melted

Steps:

  • Lightly grease a 3-quart slow cooker with cooking spray.
  • Combine potatoes, white sugar, 1/3 cup butter, 3 tablespoons brown sugar, eggs, vanilla extract, nutmeg, allspice, ginger, and cardamom in a large bowl. Beat using an electric mixer at medium speed until smooth. Add whipping cream and stir well. Pour into the prepared slow cooker.
  • Combine pecans, 3/4 cup brown sugar, flour, and 2 tablespoons butter in a small bowl. Sprinkle over sweet potato mixture.
  • Cover and cook on High, 3 to 4 hours.

Nutrition Facts : Calories 411.5 calories, Carbohydrate 57.9 g, Cholesterol 70.4 mg, Fat 19.1 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 8.1 g, Sodium 159.4 mg, Sugar 36 g

SWEET POTATO CASSEROLE WITH PECAN TOPPING



Sweet Potato Casserole with Pecan Topping image

Thanksgiving wouldn't be the same for Scott Jones without this sensational side dish. "The caramelized pecan topping is a great change from marshmallows, but I don't think it's any lighter," he writes from Tulsa, Oklahoma. "Can you trim it down?"

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
2 eggs
1/2 cup butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
TOPPING:
1 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons cold butter
1/3 cup chopped pecans

Steps:

  • Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.

Nutrition Facts :

SLOW-COOKER PRALINE SWEET POTATOES



Slow-Cooker Praline Sweet Potatoes image

I had a house full of relatives and was short on cooking space. I used the basic idea of the traditional sweet potato casserole and adapted it for the slow cooker. It's been a huge hit ever since! -Joanna Stanforth, Scott Air Force Base, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

3 cups mashed sweet potatoes
1 cup sugar
3 large eggs
1/2 cup 2% milk
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon vanilla extract
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter

Steps:

  • In a greased 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low for 3 hours. Combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potatoes. Cook, covered, on low until a thermometer reads 160°, 1-2 hours longer.

Nutrition Facts : Calories 556 calories, Fat 21g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 580mg sodium, Carbohydrate 87g carbohydrate (62g sugars, Fiber 5g fiber), Protein 8g protein.

BEST EVER SWEET POTATO CASSEROLE WITH PECAN TOPPING



Best Ever Sweet Potato Casserole With Pecan Topping image

After years of experimentation, I perfected this recipe of sweet potato casserole and it has turned into a holiday favorite. It's always a huge hit & I get tons of requests for it. And the best part is, it's great hot, cold & leftover. Everyone says it's just like dessert, and everyone goes back for seconds or even thirds. Enjoy!!

Provided by amberfaith614

Categories     Yam/Sweet Potato

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 large sweet potatoes
5/8 cup butter
1 cup evaporated milk
3 eggs, beaten
1 cup sugar
2 1/2 teaspoons nutmeg
2 1/2 teaspoons vanilla
2 1/2 teaspoons cinnamon
2 cups crushed corn flakes
1 cup brown sugar (unpacked)
1 cup chopped pecans
1/2 cup butter, melted

Steps:

  • Preheat over to 425 degrees. Butter a 13x9 glass baking dish and set aside.
  • Bake the potatoes until soft throughout. This can be done in either the oven or the microwave, there is no difference in the end product. Then peel the skins off, and whip the potatoes in a large bowl with an electric mixer.
  • Add in all the casserole ingredients and beat with electric mixer until smooth. Spread in the glass dish and bake 20 minutes, uncovered. This can be prepared a day in advance & refridgerated overnight, simply increase the cook time to 30 minutes to cook through.
  • FOR THE TOPPING, crush corn flakes by hand to equal 2 cups (about 4 cups from the box). Stir in unpacked brown sugar and chopped pecans. Set aside.
  • Just before the casserole is done, melt butter and add to dry topping mix. Stir until thoroughly moist.
  • Remove casserole from oven, reduce heat to 400 degrees, and spread topping over top.
  • Bake uncovered 15 minutes at 400.
  • This sweet potato casserole is great hot, warm or cold. And the leftovers taste just as good as when first made.

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