This decadent southern slow cooker sweet potato casserole recipe is my absolute favorite!


sweet potatoes – You’ll need about 8 cups, which takes 12 to 14 fresh sweet potatoes. dairy – 2 sticks (1 cup) of butter, 2/3 cup whipping cream, half-and-half or whole milk. eggs – 4 large ones baking supplies – a little over 2 cups of brown sugar, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract nuts – 1 cup chopped pecans


First you need to cook the sweet potatoes so that they are soft enough to put in a mixer.


Add the sweet potatoes to a mixing bowl. Then add melted butter, 1 1/4 cup brown sugar, eggs, vanilla extract and cinnamon.

Mix until the potatoes are smooth.

Finally stir in the whipping cream with a spoon. This gives the sweet potato casserole some extra richness.

Make the topping by mixing together the chopped pecans, ¾ cup brown sugar and the melted butter.

Spoon the whole mixture into a 6-quart slow cooker. Sprinkle the topping over the top of the sweet potatoes.

Cover and cook on high for 3 hours. You can also bake the casserole, in a 9″ x 13″ baking dish at 350℉ for 30 minutes.