Slow Cooked Sweet Potato Casserole

Here's the Dish

This recipe has all of the sweetness of a traditional sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping… But it is made with the ease of a slow cooker! Thanksgiving is a time of family friends…and let’s face it- a full oven! Make this side dish in your slow cooker on this special holiday (or any night of the week), and enjoy a healthy and delicious vitamin rich dish without the hassle!

Method

The estimated total time to make this recipe is 4-8 Hours.

1

Peel potatoes, and cut into large wedges (i did 3 wedges per potato), place potatoes in large microwave safe bowl covered with saran wrap, pierced a few times to let out steam. Put bowl in the microwave for 5-6 minutes, or until potatoes are fork tender. Remove saran wrap and let cool (do this carefully so you don’t burn yourself on the steam!) 

Note: You could also boil the potatoes in a pot of boiling water for about 10 minutes or until they are fork tender. 

2

Meanwhile, place the rest of the ingredients in a blender or food processor, and mix until everything is well combined. When the potatoes are cooled, place the potatoes in the blender with the rest of the ingredients and mix until smooth. (Or you could pulse it and leave some of the potatoes a bit chunky if you prefer your casserole to have more texture rather than a smooth filling.) 

3

Spray your crockpot with cooking spray. Pour sweet potato mixture into crockpot. Meanwhile,to make the topping, combine the topping ingredients in a small bowl and mix to combine. Sprinkle topping over sweet potatoes and cook on high 3-4 hours or on low 6-8 hours. 

4

To Bake in Oven: To bake this sweet potato casserole in the oven, simply pour the sweet potato mixture into a 9×13 baking dish sprayed with cooking spray and top with topping. Bake in oven preheated to 375 degrees and bake for 40-45 minutes. 

Ingredients

4 mediumSweet potatoes, peeled (or about 4 cups mashed)
1 mediumRipe banana
2 1/2 cup Unsweetened almond milk (or milk of choice) 1
2 tbsHoney or low sugar maple syrup
1 Large egg
4 Egg whites
1 tspSalt
1 1/2 tspCinnamon
Optional:1-2 tbs sweetener of choice (or 1-3 pkts stevia)
Topping:
3/4 cupChopped pecans
1/4 cup Sugar free or low sugar maple syrup (or honey)
1/4 tsp Cinnamon
1/4 tspSalt
1 tbsSweetener (or 1-2 pkts stevia)

1 If baking this casserole, rather than putting it in a crockpot, only use 1 1/2 cup milk.

Nutrition Breakdown

12 Servings (about 1/2 cup per serving)
115 Calories per Serving
6 g Fat
12.5 g Carbohydrate
2 g Fiber
5 g Sugar
3.5 g Protein
3 WWP+*

*Weight Watchers Points per serving

8 Comments

Emma Baribault said:

This sounds DELICIOUS! Can’t wait to try this for Thanksgiving :)

November 19th, 2013 — 7:50pm  |  Reply

Amber Pete said:

About how many cups of mashed sweet potatoes is this? I get mine from the farmer’s market and they are much larger than most sweet potatoes (2+ pounds each). I usually mash a bunch and use it as I need.

November 21st, 2013 — 2:22pm  |  Reply

Sarah said:

making this tomorrow for thanksgiving! can’t wait to try it out, your recipes are always great!

November 27th, 2013 — 10:01pm  |  Reply

Patti said:

I have this cooking in crockpot now – it is VERY liquid? I don’t think it should be like that? I followed the recipe exactly – even left some of potatoes in more chunk pieces. Since it so thin much of the topping did not stay on top… I am hoping this cooks more like a souffles because of the eggs?

November 28th, 2013 — 11:30am  |  Reply

Rachel Gonzales said:

Are you supposed to put lid on crockpot or leave it off.

November 28th, 2013 — 1:49pm  |  Reply

Erin Kuester said:

Is the topping actually supposed to have 1/4 cup of cinnamon? I made it and it was good but definitely seemed like a lot. Made the topping kinda bitter and dark. Still delicious though!

November 28th, 2013 — 4:06pm  |  Reply

Dashing Dish said:

im so sorry! that was a typo! all fixed…should have been tsp!

December 3rd, 2013 — 8:59am  | 

Erin Kuester said:

Haha figured it was an oopsie and should have trusted my gut but it is OK it was still good :)

December 3rd, 2013 — 3:49pm  |  Reply

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