Slow Cooker Sweet Potato Casserole with Pecan Topping

Ingredients

• cooking spray (1 pinch)
• mashed sweet potatoes (4 cups)
• white sugar (0.5 cups)
• butter (0.33 cups)
• light brown sugar (3 tablespoons)
• eggs (2 large)
• vanilla extract (1 teaspoon)
• ground nutmeg (0.25 teaspoon)
• ground allspice (0.25 teaspoon)
• ground ginger (0.25 teaspoon)
• ground cardamom (0.125 teaspoon)
• heavy whipping cream (0.33 cups)
• chopped pecans (0.75 cups)
• light brown sugar (0.75 cups)
• all-purpose flour (0.25 cups)
• butter (2 tablespoons)

Instructions

1. Lightly grease a 3-quart slow cooker with cooking spray.
2. Combine potatoes, white sugar, melted butter, brown sugar, eggs, vanilla extract, nutmeg, allspice, ginger, and cardamom in a large bowl. Beat using an electric mixer at medium speed until smooth. Add whipping cream and stir well. Pour into the prepared slow cooker.
3. Combine pecans, brown sugar, flour, and melted butter in a small bowl. Sprinkle over the sweet potato mixture.
4. Cover and cook on High for 3 to 4 hours.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 412
• fat: 19 g
• sats: 8 g
• carbs: 58 g
• fibre: 3 g
• protein: 5 g
• salt: 0.159 g