This twist on a classic sweet potato casserole replaces cinnamon with a warm blend of spices and is finished with a buttery pecan topping. Perfect for a holiday gathering or a cozy weeknight treat!

Follow The Directions

01

Step

Lightly grease a 3-quart slow cooker with cooking spray. (Prep time: 2 minutes)

02

Step

In a large bowl, combine mashed sweet potatoes, white sugar, 1/3 cup melted butter, 3 tablespoons brown sugar, eggs, vanilla extract, nutmeg, allspice, ginger, and cardamom. Beat with an electric mixer at medium speed until smooth. Stir in heavy whipping cream until well combined. Pour the mixture into the prepared slow cooker. (Prep time: 15 minutes)

03

Step

In a separate small bowl, combine chopped pecans, 3/4 cup brown sugar, flour, and 2 tablespoons melted butter. Mix until the topping is crumbly. Sprinkle the pecan mixture evenly over the sweet potato mixture in the slow cooker. (Prep time: 10 minutes)

04

Step

Cover the slow cooker and cook on High for 3 to 4 hours, or until the sweet potatoes are heated through and the topping is golden brown. (Cook time: 3-4 hours)

For a less sweet casserole, use fresh mashed sweet potatoes instead of canned.
This recipe is designed for a 3-quart slow cooker. If using a 6-quart slow cooker, double the ingredients.
Adjust the spices to your preference. For a spicier casserole, add a pinch of ground cloves.

Aglae Kuphal

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