Slow Cooker Sweet Potato Casserole

By srumbel

A delicious sweet potato casserole with pecans all made in the slow cooker. One way to save some oven space for Thanksgiving is to use the crockpot!
from chelseasmessyapron.com

Ingredients

• 2 (29 ounces each) canned sweet potatoes
• 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, I used whole
• Topping
• 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

Preparation

Step 1

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.