Sunday, December 13, 2015

Slow Cooker Sweet Potato Casserole

Ya'll know how much I love my crockpots.  We had 3 going on Thanksgiving and made this one in my 9 x 13 crockpot.  We only put the pecans on half since Kathleen is allergic to them.  This was EXCELLENT.
Slow Cooker Sweet Potato Casserole

2 (29 ounces each) canned sweet potatoes
1/4 cup butter, softened
2 tablespoons white sugar Beth used Splenda
Pinch of salt
2 and 1/2 tablespoons brown sugar Beth used Splenda brown sugar blend
1 tablespoon orange juice
2 large eggs
1-2 teaspoons vanilla extract
1/2 cup milk, I used whole  Beth used whipping cream
3/4 cup pecan chips
2/3 cup brown sugar, lightly packed Beth used Splenda brown sugar blend
1/4 cup white flour
1 teaspoon vanilla extract
1/4 cup butter, melted

Either line your slow cooker with a disposable liner or spray generously with nonstick spray.
Drain the sweet potatoes. Add the sweet potatoes, butter, white sugar, pinch of salt, brown sugar, and orange juice in the slow cooker.

In a small bowl, lightly beat the eggs with a fork. Pour in the lightly beaten eggs, vanilla extract, and milk into the slow cooker.

Beat until completely smooth. (Alternatively, you can beat all of these ingredients in a different bowl).

Smooth the mixture with a spatula.

In a small bowl, stir together all of the topping ingredients. Spread the topping mixture evenly on top of the sweet potatoes.Beth mixed all except the pecans and sprinkled pecans only on half, for those with allergies.

Cover the crockpot and cook on high for 2 and 1/2 to 4 hours depending on how hot your slow cooks.

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