Ingredients:

  • 4 lbs Sweet Potatoes (yams), peeled and diced
  • 1/2 cup Unsalted Butter, melted (plus extra for greasing)
  • 1/2 cup Light Brown Sugar, packed (for base)
  • 1/4 cup Granulated Sugar
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Whole Milk or Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon (for base)
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt, fine sea
  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/3 cup Light Brown Sugar, packed (for streusel)
  • 1/2 teaspoon Ground Cinnamon (for streusel)
  • 1/4 cup Unsalted Butter, chilled and cubed (for streusel)
  • 3/4 cup Pecans, roughly chopped

Instructions:

  1. Prep the Potatoes: Peel and dice the sweet potatoes into 1-inch (2.5 cm) cubes. Place them in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender (about 15–20 minutes). Drain thoroughly.
  2. Mash: Transfer the hot potatoes to a large mixing bowl. Mash until very smooth. For an extra-smooth finish, use a hand mixer.
  3. Combine Wet and Dry: Whisk the melted butter, brown sugar, granulated sugar, beaten eggs, milk/cream, and vanilla into the warm mashed potatoes until fully incorporated.
  4. Spice and Season: Stir in the cinnamon, nutmeg, and salt. Taste and adjust sweetness or spice as desired. The mixture should be thick and slightly looser than a standard mashed potato consistency.
  5. Prep the Crockpot: Lightly grease the inside of the 5–6 quart slow cooker. Pour the sweet potato mixture into the prepared slow cooker, smoothing the top with a spatula.
  6. Initial Cook: Cover and cook on High for 3 hours or on Low for 6 hours. The edges will look set and the center will appear firm but jiggly.
  7. Make the Streusel: While the casserole is cooking (wait until the last 30 minutes of cook time), prepare the topping. In a medium bowl, combine the flour, brown sugar, and cinnamon.
  8. Cut in the Butter: Add the cubed, cold butter. Use a pastry blender, two knives, or your fingertips to cut the butter into the dry mixture until crumbly and resembling coarse sand.
  9. Add Nuts: Stir in the chopped pecans.
  10. Add Topping: Once the casserole base is set, sprinkle the pecan streusel evenly over the top.
  11. Final Cook (Uncovered): Continue cooking, leaving the lid slightly ajar, for an additional 30–45 minutes on High. The topping should be deeply golden brown and crunchy.
  12. Rest: Turn off the heat and allow the casserole to rest uncovered for 15 minutes before serving. This helps it firm up.