Crockpot Sweet Potato Casserole is the PERFECT Thanksgiving side dish, made with canned sweet potatoes mixed with sugar, vanilla, and warm spices, topped with a crunchy cinnamon sugar pecan crumble.
In a large bowl add sweet potatoes, eggs, butter, milk, sugar, vanilla, and spices. Use a potato masher or an electric hand mixer to mash everything together until smooth and completely combined.
Lightly grease the slow cooker, then add sweet potato mixture, using a spatula to spread evenly.
In a separate bowl, mix together the brown sugar, gluten free flour, salt, pecans and cinnamon until well combined. Add the butter and stir.
Evenly sprinkle the pecan topping on top of the casserole and place the lid on the slow cooker. Cook on high for 3-3 1/2 hours, or until the topping looks golden brown.
Notes
*The nutrition can vary depending on if you use canned in syrup, canned in juice, or fresh sweet potatoes, and if you've rinsed them. This nutrition is based on fresh sweet potatoes. If you use canned in syrup or juice, then the calories and sugars/carbs will be higher. Click on the time in the instructions to start a timer!StorageRefrigerate in an airtight container for 3-4 days. Freeze in an airtight container for 2-3 months. Cooking Tips
If you use home cooked sweet potatoes instead of canned, make the sweet potato puree in the food processor. This gets rid of any of the natural string-like pieces from the sweet potato.