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Slow-Cooker Pineapple Sweet Potatoes

Pineapple and pecans make a pretty topping for this no-fuss side dish. It's light, tasty and not too sweet. Making it in the slow cooker leaves extra space in the oven when preparing a holiday turkey and other dishes. —Bette Filcher, Lexington, Texas
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    12 servings


  • 4 large eggs, lightly beaten
  • 6 to 6-1/2 cups mashed sweet potatoes (without added milk or butter)
  • 1 cup 2% milk
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon lemon extract
  • 1 can (8 ounces) sliced pineapple, drained
  • 1/4 cup chopped pecans


  • In a large bowl, mix first nine ingredients. Transfer to a greased 3-qt. slow cooker. Top with pineapple and pecans.
  • Cook, covered, on low until a thermometer reads 160°, 4-5 hours.
Nutrition Facts
3/4 cup: 262 calories, 10g fat (5g saturated fat), 81mg cholesterol, 281mg sodium, 38g carbohydrate (19g sugars, 3g fiber), 5g protein.

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