Ingredients:

  • 4 lbs sweet potatoes, cooked, peeled, and mashed
  • 1/2 cup unsalted butter, melted (1 stick)
  • 3/4 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk or half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (for filling)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 1/4 cup cold unsalted butter, cubed (1/2 stick, for topping)
  • 1/2 cup pecans, roughly chopped

Instructions:

  1. Cook the sweet potatoes: Bake them until tender (about 1 hour at 400°F/200°C) or boil/steam them. Once cool enough to handle, peel the potatoes and place them in a large mixing bowl. Mash the potatoes thoroughly until smooth.
  2. Create the Filling Base: In a separate small bowl, whisk together the melted butter, brown sugar, beaten eggs, milk, and vanilla extract. Pour the wet mixture over the mashed sweet potatoes. Add the cinnamon, nutmeg, and salt. Stir the mixture until just combined and smooth.
  3. Prepare the Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut the cold, cubed butter into the dry ingredients using a pastry cutter, fork, or your fingertips, until the mixture resembles coarse crumbs. Stir in the chopped pecans. Set aside.
  4. Slow Cook the Casserole: Lightly grease the inside of the slow cooker insert (6-quart recommended). Pour the sweet potato mixture into the slow cooker, spreading it into an even layer. Cover the slow cooker and cook on LOW for 3 to 3.5 hours.
  5. Finish and Serve: During the last 30 minutes of cooking time, remove the lid and sprinkle the pecan streusel topping evenly over the surface of the casserole. Replace the lid (use a paper towel layer under the lid to absorb steam for a crispier topping). Continue cooking on LOW for the final 30 minutes, or until the topping is golden brown and crunchy. Allow the casserole to rest for 15 minutes before serving.