Slow Cooker Foodie

Slow Cooker Sweet Potato Souffle

Easy slow cooker sweet potato souffle recipe with pecan crumble topping, homemade with simple ingredients. Full of canned sweet potatoes, vanilla, cinnamon, butter.

This is the best and easiest dish to make for holidays, parties, or just because you love yourself! This sweet potato souffle is like a big hug on a bad day. It hits all the right notes of sweetness and comfort. This Slow Cooker Sweet Potato Casserole and Slow Cooker Candied Sweet Potatoes will also hit the spot for a dessert like side dish.

How To Make Easy Slow Cooker Sweet Potato Souffle Recipe From Scratch?

  1. Mix ingredients– In a bowl, add sweet potatoes, butter, vanilla extract, granulated sugar, brown sugar, eggs, milk. Use a hand-held mixer to mix.
  2. Transfer mixture– To a heavily greased crockpot.
  3. Spread evenly– With a spatula.
  4. Mix Topping– In another bowl, add the “Topping” ingredients and mix.
  5. Spread topping mixture– Evenly on top of the sweet potato mixture.
  6. Cover and cook– On High heat, until topping is melted and caramelized.
  7. Enjoy!

What To Serve With Fluffy Canned Sweet Potato Souffle with Crumble Topping?

This is the perfect side for holiday dishes such as the following:

The sweetness and creaminess balances heavier protein based dishes like these:

What Is The Difference Between Casserole And Souffle?

In general, a souffle is often fluffier and smoother in texture. The fluffiness comes from eggs being added and the smoothness of the mixture from being blended. Casseroles can be chunkier and often have more focus on the toppings than the base, and don’t always contain eggs.

Crumble Topping

Mix together the following ingredients in a bowl:

  • 1/3 cup Butter, Unsalted, Melted
  • 1/3 cup All-purpose flour
  • 1/4 cup Shredded coconut, Sweetened
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon powder, Optional
  • 1 tsp Vanilla extract
  • 1 cup Pecans, Roughly chopped

Variations

Sweet potato souffle with marshmallows– Broil marshmallows on the top after the souffle is cooked for extra decadence.

Make it vegan– Use vegan butter, flax eggs, and plant-based milk for a vegan version.

Try other nuts– Add walnuts, almonds, cashews, pistachios, or even hazelnuts for more nutty flavor and crunchy texture.

Add other flavorings– Almond, amaretto, bourbon, or maple extracts would compliment this souffle perfectly.

Add other herbs– Such as nutmeg, cloves, rosemary, or cardamom.

Add a zest– Like orange zest for a sweet, bright flavor addition.

Add seasoning– Such as pumpkin pie or apple pie seasoning for more warmth of flavor.

Tips And Techniques

How to thicken souffle? Add more sweet potatoes because the starch will absorb liquid, or continue cooking the souffle until more liquid evaporates.

How to make souffle thinner? Simply add more milk to thin it out a little bit.

How to make topping crispy and crunchy? Take out the ceramic insert, and broil the souffle in order to create a crispy top. Make sure to keep an eye on it, because it will crisp quickly, and if left unwatched, can burn.

Canned sweet potatoes vs. Fresh sweet potatoes– Canned potatoes is much faster since you don’t have to wash, peel, and cut the sweet potatoes. Also, the timing for fresh would be different so they are not interchangeable for this recipe.

Adjust the sweetness– Add more or less according to your preference of sweetness. You can add more or less sugar as you like.

What kind of milk to use? I prefer whole milk, but 2% milk can be used if needed. I would not recommend fat free milk because it doesn’t make this casserole as creamy as I would like. If you use a non-dairy milk make sure it is full-fat as well.

Adjust seasoning– Add more or less of cinnamon based on your personal preference.

What size crockpot to use? I recommend a 6 quart crockpot or larger to make sure the souffle cooks through evenly and completely.

Storage

Refrigerate– In a sealed container for up to 3 days.

Freeze– I do not recommend freezing this because the pecans will not thaw well.

Reheat– In the microwave.

More Slow Cooker Sweet Potato Recipes

Easy Sweet Potato Souffle With Pecan Brown Sugar Topping in White Plate

Slow Cooker Sweet Potato Souffle

Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Easy slow cooker sweet potato souffle recipe with pecan crumble topping, homemade with simple ingredients. Full of canned sweet potatoes, vanilla, cinnamon, butter.
Yield: 8 People

Ingredients

  • 2 cans Sweet potatoes, 29 oz. can each, Drained
  • 1/4 cup Butter, Unsalted, Room temperature
  • 2 tsp Vanilla extract
  • 2 tbsp Granulated sugar
  • 2 tbsp Brown sugar
  • 2 Eggs, Large, Lightly whisked
  • 1/2 cup Milk, Preferably whole but 2% can also be used instead

Topping

  • 1/3 cup Butter, Unsalted, Melted
  • 1/3 cup All-purpose flour
  • 1/4 cup Shredded coconut, Sweetened
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon powder, Optional
  • 1 tsp Vanilla extract
  • 1 cup Pecans, Roughly chopped

Instructions 

  • In a large mixing bowl, add sweet potatoes, butter, vanilla extract, granulated sugar, brown sugar, eggs, milk.
  • Use a hand-held mixer to mix all the ingredients until smooth.
  • Transfer this mixture to a heavily greased crockpot (6 quart or larger).
  • Spread evenly with a spatula.
  • Note: You can also dump everything in the crockpot and mix in there and this way, you won't need to dirty another bowl.
  • In another mixing bowl, add all the "Topping" ingredients (butter, flour, shredded coconut, brown sugar, cinnamon powder, vanilla extract, pecans) and mix until combined.
  • Spread the topping mixture evenly on top of the sweet potato mixture.
  • Cover and cook on High heat for 2-3 hours or until topping is melted and caramelized.
  • Optional step: For a slightly crispier topping, transfer ceramic pot to oven and broil for a few minutes. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.

Nutrition

Calories: 329kcal, Carbohydrates: 26g, Protein: 4g, Fat: 24g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 145mg, Potassium: 122mg, Fiber: 1g, Sugar: 21g, Vitamin A: 541IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Calories: 329
Author: Abeer Rizvi
Spoonful of Mashed Sweet Potato Casserole With Crumble Topping- Closeup Shot

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