Some dishes have a way of following you through the years, and this one surely does. I still remember a church Thanksgiving supper back in 1989 when my best friend set her crock on the serving table and folks kept circling back for another spoonful, whispering and wondering what made it so good. It is the sort of humble, dependable side dish Midwestern cooks treasure most: easy on the budget, simple to fix ahead, and rich with that holiday flavor that makes a long table feel full and happy.
This is mighty fine alongside roast turkey, baked ham, pork loin, or even a simple roast chicken if you are making it outside the holidays. I like to serve it with green beans, a tart cranberry relish, and soft dinner rolls to balance the sweetness, and if there are leftovers, they warm up beautifully next to eggs and sausage the next morning.
Slow Cooker 5-Ingredient Brown Sugar Pecan Sweet Potato Casserole
Servings: 8 to 10
Ingredients
4 lb sweet potatoes, peeled and cubed
1 stick butter, divided
1 cup brown sugar, divided
1 cup chopped pecans
1/2 cup sweetened condensed milk
Directions
1. Butter the inside of your slow cooker crock lightly. Add the peeled and cubed sweet potatoes, then pour in the sweetened condensed milk. Add half the butter in small pieces and half the brown sugar, then stir to coat everything well.
2. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the sweet potatoes are very tender and easy to mash with a spoon.
3. Mash the sweet potatoes right in the slow cooker until mostly smooth, leaving a little texture if you like. Smooth the top with the back of a spoon.
4. Melt the remaining butter and mix it with the remaining brown sugar and the chopped pecans. Sprinkle this mixture evenly over the mashed sweet potatoes.
5. Cover and cook on high for 20 to 30 minutes more, until the topping is glossy and the edges are bubbling. Turn off the cooker and let it stand uncovered for 10 minutes before serving.
Variations & Tips
Make-ahead tip: You can peel and cube the sweet potatoes a day ahead and keep them covered in cold water in the refrigerator. Drain and pat them dry before adding them to the slow cooker.
For a smoother texture: If your family likes a creamier casserole, mash the sweet potatoes thoroughly with a potato masher or hand mixer before adding the pecan topping. Just be careful not to scratch the crock if using any utensils inside it.
Nut-free version: Leave out the pecans and simply sprinkle the brown sugar-butter mixture over the top. It will still make a lovely sweet crust with plenty of flavor.
Extra holiday flavor: A light pinch of cinnamon can be added with the brown sugar if you want a warmer, spiced taste, though the beauty of this recipe is its simple pantry style.
Serving tip: Keep the slow cooker on warm for a short while if you are taking this to a church supper, potluck, or family gathering. Give it a few minutes uncovered before serving so it is not too loose on the spoon.