This recipe is a definite keeper. A great way to prepare sweet potatoes beforehand, and so they’re readyÂ for the table.Â They are really special and tasty! I adapted this from this recipe found at allrecipes.com.
Slow Cooker Sweet Potato Casserole
4-5 large sweet potatoes
2/3 cup butter, melted
3 tablespoons white sugar
3 tablespoons brown sugar
1 1/2 tablespoon orange juice
1 eggs, beaten
1/4 cup milk
2/3 cup chopped pecans
2/3 cup brown sugar
4 tablespoons all-purpose flour
4 tbsp butter, melted
Clean and pierce sweet potatoes. Bake at 375 for 45-55 minutes (or microwave for 7-10 minutes)
Lightly grease a slow cooker (or line with crock pot liners – this makes for easy cleanup and helps keep potatoes moist).
In a large bowl, mash sweet potatoes. Stir in 2/3 cup butter, white sugar and 3 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer 1/2 this mixture to the prepared casserole dish.
In a small bowl, combine pecans, 2/3 cup brown sugar, flour and 4 tablespoons butter. Spread 1/2 the mixture over the sweet potatoes. Add remaining sweet potatoe mixture and top with remaining pecan mixture. Cover the slow cooker and cook on HIGH for 3 to 4 hours.
Top with marshmallows last 15-30 minutes of cooking.