Every Thanksgiving, I am assigned to make a Sweet Potato Casserole by my mother.  Every Thanksgiving, I use a different recipe or no recipe at all, and my mother raves about how good my sweet potato casserole always is.  I am very sincere that I have never made the same casserole twice.  I am convinced that the sweet potato casserole is a standard Thanksgiving dish in part because it is difficult to mess up.  This recipe is certainly no exception.

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I started with baked sweet potatoes.  This can easily be done a day or two in advance.  Once they are cooked, remove inside of the sweet potato and set it aside.  I had 4 cups of baked sweet potato.

I hate dirtying dishes unnecessarily.  I tossed all the ingredients for the casserole (minus the topping, of course) into the slow cooker.  A fork was all that I needed to stir them all together well, but a hand mixer would work nicely, too.  Once it was mixed well, I smoothed the mixture out.

For the topping, I combined the pecans, butter, and brown sugar in a microwave-safe bowl.  I microwaved the mixture for about a minute.  I dropped my topping over my casserole and used my fork to smooth it out.  Then, I sprinkled some extra brown sugar over all of it.

With the lid securely on the slow cooker, I cooked the Sweet Potato Casserole for 2-3 hours on high or 4-6 hours on high.  Adjust these times according to your slow cooker.

Are you ready to make some Sweet Potato Casserole?  Check out my recipe below!

That’s all there is to it!  Easy peasy!