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.
Yield: 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