Description
This classic, comforting side dish is perfect for holidays and busy family dinners. By using a slow cooker, you allow the natural sugars in the sweet potatoes to caramelize slowly, resulting in a tender, buttery texture. Topped with a crunchy, golden pecan and brown sugar streusel, this version is completely alcohol-free and pork-free, making it a delicious, crowd-pleasing addition to any table without requiring precious oven space.
Ingredients
4 large sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup brown sugar, packed
1/4 cup butter, melted
1 tsp pure vanilla extract
1 tsp ground cinnamon
1 cup pecans, chopped
1/3 cup all-purpose flour
Instructions
Peel and chop the sweet potatoes into uniform 1-inch cubes.
Grease the slow cooker insert with butter or non-stick spray.
In a large bowl, toss the sweet potatoes with half of the brown sugar, the cinnamon, and half of the melted butter until well coated.
Transfer the coated potatoes into the slow cooker and cover.
Cook on high for 3 hours or low for 6 hours.
In a small bowl, combine the remaining brown sugar, remaining butter, flour, and chopped pecans to create the topping.
Sprinkle the pecan crumble evenly over the cooked potatoes during the last 30 minutes of cooking time.
Notes
Ensure the sweet potato cubes are uniform in size to promote even cooking. You can substitute the butter with a plant-based margarine if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 240
- Category: Baking
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 22g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg