Sweet Potato Casserole with Pecan Topping

By jenniferj

Our family loves to have this dish at Thanksgiving! It's a super-easy side dish that doesn't require oven space and stays warm in the crock pot until ready to serve. It's almost like a dessert! Super yummy!!

Ingredients

• 2 (29 oz.) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
• 1/3 cup butter, melted
• 1/2 cup sugar
• 3 Tbs. light brown sugar
• 2 large eggs, lightly beaten
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/3 cup heavy whipping cream
• 3/4 c. chopped pecans
• 3/4 c. firmly packed light brown sugar
• 1/4 c. flour
• 2 T. butter, melted

Preparation

Step 1

Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-qt. slow cooker.

Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.

Cover and cook on HIGH 3 to 4 hours.