Wednesday, December 7, 2016

Slow Cooker Sweet Potato Casserole

I found this recipe last year and am really glad I tried it this year.  See my notes in bold.  This was very good.

Slow Cooker Sweet Potato Casserole

2 (29 ounces each) canned sweet potatoes Beth baked 4 sweet potatoes for 8 hours in crockpot and mashed them.
1/4 cup butter, softened
2 tablespoons white sugar
Pinch of salt
2 and 1/2 tablespoons brown sugar
1 tablespoon orange juice
2 large eggs
1-2 teaspoons vanilla extract
1/2 cup milk
3/4 cup pecan chips
2/3 cup brown sugar, lightly packed
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. I use a 6 quart slow cooker for this recipe.

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.

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

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