I came up with this adaptation of the traditional sweet potato casserole with pecans recipe because my niece has a cinnamon allergy. While this recipe is for a 3-quart slow cooker, a 6-quart slow cooker can be readily accommodated by simply doubling it. Using fresh mashed sweet potatoes makes the dish less sweet, although canned sweet potatoes will also work.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 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
Instructions
- 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 | 412 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 159 mg |
| Sugars | 36 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I was pressed for time so I cooked my sweet potatoes in the microwave and baked the casserole in the oven rather than the slow cooker. A good basic recipe but I found that I missed the cinnamon. The struesel was delicious and I crisped it up in my air fryer. Thanks for the recipe.