If you’re looking for food that just screams “fall”, our slow cooker sweet potato casserole is it. The mix of mashed sweet potatoes, brown sugar, vanilla extract, cinnamon, cloves, and pecans brings classic fall flavors together, resulting in a comforting and nourishing dish. What’s more? It’s made in a slow cooker and only requires about 10 minutes of prep time. An easy to prepare, seasonally delicious meal - now that’s a winning combination! This dish is perfect to enjoy all throughout the fall and winter and, in our opinion, is a must-have at any Thanksgiving table. Once you’ve made this recipe yourself, share it with family and friends on Facebook, Pinterest, Instagram, and Twitter!
To make 8 servings, you’ll need to combine the mashed, cooked sweet potatoes, Cabot Lowfat Greek Yogurt, Cabot Salted Butter (softened), brown sugar, egg, vanilla extract, ground cinnamon, and ground cloves in a large slow cooker and beat at medium speed with an electric mixer (or hand held immersion blender) until smooth.
Combine the pecans, light brown sugar, all-purpose flour, and melted Cabot Salted Butter in a small bowl and sprinkle over sweet potatoes. Cover and cook on high for 3½ hours. Tilt the lid to let steam escape and keep partially open, cooking for another 30 minutes.
For another slow cooker comfort meal, check out our Slow Cooker Macaroni and Cheese. Did you know that Cabot is owned by 800 farm families who work hard to ensure that all of our products are made using only the finest ingredients? That’s why we’re confident that you’ll love this slow cooker sweet potato casserole. We’d love to hear your thoughts so, if you’d rate and review this recipe after trying it out, we’d really appreciate it!
3 cups mashed cooked sweet potato (about 3 pounds raw sweet potatoes)
¼ cup Cabot Lowfat Greek Yogurt
2 tablespoons Cabot Salted Butter, softened
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup chopped pecans
½ cup firmly packed light brown sugar
¼ cup King Arthur All-Purpose Flour
2 tablespoons Cabot Salted Butter, melted
COMBINE first 8 ingredients in a large slow cooker; beat at medium speed with an electric mixer or hand held immersion blender until smooth.
COMBINE pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
COVER and cook on HIGH 3 ½ hours. Tilt lid to let steam escape and keep partially open, cooking additional 30 minutes.
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