Ingredients:

  • 3 lbs (1.35 kg) Sweet Potatoes, peeled and cubed
  • ½ cup (115 g) Unsalted Butter, melted, plus extra for greasing
  • ½ cup (100 g) Light Brown Sugar, firmly packed
  • ¼ cup (60 ml) Double Cream (Heavy Cream)
  • 2 large Eggs, lightly beaten
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for filling)
  • ½ tsp Freshly Grated Nutmeg
  • ¼ tsp Salt (Fine Sea Salt)
  • ½ cup (75 g) Plain Flour (All-Purpose Flour)
  • ½ cup (100 g) Granulated Sugar (for topping)
  • ½ cup (50 g) Pecan Halves, roughly chopped
  • 4 tbsp (55 g) Unsalted Butter, chilled and cut into small cubes (for topping)
  • ½ tsp Ground Cinnamon (for topping)

Instructions:

  1. Peel and cube the sweet potatoes. Place in a saucepan, cover with salted cold water, and boil until fork-tender (15-20 minutes). Drain thoroughly and return to the empty hot pot for 2 minutes without the lid to evaporate excess moisture.
  2. In a large mixing bowl, add the melted butter, brown sugar, cream, eggs, vanilla extract, cinnamon, nutmeg, and salt to the drained sweet potatoes. Mash until broken down, then use an electric hand mixer or whisk vigorously until the mixture is completely smooth and velvety. Taste and adjust seasoning.
  3. Generously grease the 6-quart slow cooker insert with butter. Pour the sweet potato mixture into the slow cooker, spreading it into an even layer. Cover and cook on the Low setting for 3 to 3.5 hours.
  4. While the filling cooks, prepare the crumble topping. In a small bowl, combine the flour, granulated sugar, chopped pecans, and cinnamon. Add the chilled cubes of butter and use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Keep the crumble chilled.
  5. After 3 hours of cooking (when the edges are set), carefully sprinkle the prepared Pecan Crumble Topping evenly over the surface of the casserole. Re-cover and continue cooking for another 30–45 minutes on Low, or until the topping is slightly softened and the filling is set throughout. Allow the casserole to rest for 10–15 minutes before serving.