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Crockpot Sweet Potato Soufflé with Brown Sugar Pecan Crust

A creamy, sweet, slow-cooked sweet potato soufflé topped with a crunchy brown sugar pecan crust. Perfect holiday side dish.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 10
Calories 360 kcal

Ingredients
  

Sweet Potato Base

  • 3 large sweet potatoes, cooked and mashed (about 4 cups)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup salted butter, melted
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ⅛ tsp ground nutmeg

Brown Sugar Pecan Crust

  • ½ cup brown sugar
  • ⅓ cup all-purpose flour
  • 1 cup chopped pecans
  • ⅓ cup melted salted butter

Instructions
 

  • Prepare the Sweet Potato Mixture
    Peel and mash the cooked sweet potatoes until smooth.
    In a large bowl, whisk together both sugars, eggs, melted butter, cinnamon, vanilla, and nutmeg.
    Fold in the mashed sweet potatoes until fully combined.
  • Pour into the Crockpot
    Lightly spray your slow cooker with nonstick cooking spray.
    Spread the sweet potato mixture evenly into the crock.
  • Make the Pecan Topping
    In a separate bowl, mix together brown sugar, flour, chopped pecans, and melted butter.
    Spoon or sprinkle evenly over the sweet potato mixture.
  • Slow Cook
    Cover and cook on LOW for 3 hours.
    Do not lift the lid during cooking to maintain even heat.
  • Serve
    Scoop and serve warm straight from the slow cooker.

Notes

  • For a lighter soufflé, whip the sweet potatoes with a hand mixer.
  • Add extra cinnamon for deeper flavor.
  • Cooking times vary by slow cooker — check at 2.5 hours if your model runs hot.