{Slow Cooker} Sweet Potato Casserole
Try this {Slow Cooker} Sweet Potato Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
slow cooker
pescatarian
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 cup butter softened
- 2 tablespoons white sugar
- 2 large eggs
- 1/4 cup butter melted
- 1 tablespoon orange juice
- 1/4 cup white flour
- 2 (29 ounces each) canned sweet potatoes
- 2 and 1/2 tablespoons brown sugar
- 1-2 teaspoons vanilla extract
- 1/2 cup milk i used whole
- 3/4 cup pecan chips
- 2/3 cup brown sugar lightly packed
- Carbohydrate 35.1012307034054 g
- Cholesterol 109.002500025861 mg
- Fat 11.2522170097576 g
- Fiber 0.154300002717811 g
- Protein 3.23725700015175 g
- Saturated Fat 6.45916200617891 g
- Serving Size 1 1 Serving (70g)
- Sodium 117.257833413089 mg
- Sugar 34.9469307006876 g
- Trans Fat 0.997754200683639 g
- Calories 250 calories
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.Cover the crockpot and cook on high for 2 and 1/2 to 4 hours depending on how hot your slow cooker cooks.
