Slow Cooker Sweet Potato Casserole with Pecan Topping
Creamy crock pot sweet potato casserole made with coconut milk, eggs, and maple syrup, topped with a cinnamon-pecan crumble. Cooked low and slow until the base is tender and the topping is golden. Naturally sweetened and gluten-free friendly.
Ingredients
- 5 lbs sweet potatoes, peeled and chopped
- 1 15-oz can full-fat coconut milk
- 2 eggs, large
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp sea salt
- 1 tsp ground cinnamon
- ½ cup coconut sugar
- ½ cup gluten-free all-purpose flourregular all-purpose flour1:1grains
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- ½ cup coconut oil or butter, melted
- 1 cup raw pecans, chopped
- ½ tsp ground cinnamon
- ½ tsp sea salt
Instructions
- 1
Peel and chop sweet potatoes into 1 to 2-inch chunks, transfer to slow cooker, pour in coconut milk, and secure lid
- 2
Cook on High for 3 to 4 hours until potatoes are very soft
- 3
Remove lid and mash potatoes and coconut milk together until desired creaminess is reached
- 4
Beat eggs in a small bowl
- 5
Mix beaten eggs, maple syrup, vanilla extract, salt, and cinnamon into mashed sweet potatoes
- 6
Combine pecan topping ingredients in a large bowl until well-combined
- 7
Spread topping over sweet potato mixture
- 8
Cook on High for another 2 hours
- 9
Serve immediately or store
Tips
Coconut milk will initially seem excessive but absorbs into potatoes during cooking
For faster preparation, boil chopped potatoes in water for 20 to 30 minutes instead of slow cooking, or use roasted sweet potatoes
Good to Know
Refrigerate in airtight container for up to 5 days
Prepare topping ingredients separately and refrigerate for up to 2 days; assemble and cook when ready
Serve warm as a side dish alongside main entree and other side dishes
Common Mistakes
Do not drain coconut milk prematurely to avoid dry casserole; it absorbs during cooking
Do not skip mashing to avoid lumpy texture
Substitutions
Dairy-Free Swaps
General Alternatives
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