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Alright, guys, I have something so good for you today! A Thanksgiving side dish that you can make in your Crock-Pot® slow cooker to save yourself some oven math.
You know what oven math is, right?
It’s when you have 7 9×13 dishes that need to be baked in a single oven, all baking at varying temperatures and times. That is oven math. I am here to help you out with that equation and bring things down to a reasonable 6 dishes. Let’s great creative in the kitchen, save some oven space, and also make a traditional casserole even more delicious by slow cooking it!
So, I am super obsessed with sweet potato casserole. Like, it’s my life.
My aunt made a version of Ruth Chris’ sweet potato casserole for Thanksgiving years ago and since then I have been hooked. I make it at least a few times a year around the holidays. In fact, I’ve been known to eat it on my dinner plate, with my turkey, and then turn around and also have a scoop for dessert.
It’s versatile, is what I’m saying. And also sweet. But in a good way.
I think you guys are just going to love this recipe!
So, I’m working with the Crock-Pot® brand this year to bring you some slow cooker recipes to add to your arsenal. Did you happen to spot my honey chipotle meatball recipe on their site last month? It’s perfect for game day! For that recipe and lots more, click here!
I’m really happy with my Crock-P0t® slow cooker. It’s the perfect size, heats evenly, and my food always turns out moist and delicious.
This sweet potato casserole is everything you want for Thanksgiving dinner. It has that earthy flavor from the sweet potatoes, it’s a quick option so you’re not slaving away on a side dish all day, and it’s full of warm fall flavors, like maple syrup, brown sugar, and pecans. I hope you’ll give this recipe a try and let me know what you think!
Tell me, what are you planning on making in your Crock-Pot® Slow Cooker this holiday season? Any recipes I need to try from you?
Slow Cooker Sweet Potato Casserole
- 2 29- ounce cans sweet potatoes
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup pecans
- 1/3 cup flour
- 1/2 cup melted butter
- Drain the juice from the cans of sweet potatoes. Add potatoes to a medium mixing bowl.
- Add the milk, melted butter, maple syrup, eggs, cinnamon, and salt to the bowl and mix on medium speed until smooth and creamy.
- Add the mixture to a 6 quart Crock-Pot® slow cooker.
- To prepare the topping, mix together the brown sugar, pecans, flour, and butter until well combined.
- Spoon mixture evenly over the potatoes.
- Cover the slow cooker and set to high heat. Cook for 3 hours.
- Serve hot.