Sweet Potato Casserole

By KDHarmon

Ingredients

• Topping:
• ◦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
• ◦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

Details

Adapted from chelseasmessyapron.com

Preparation

Step 1

1.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.

2.Drain the sweet potatoes. Add the sweet potatoes, butter, white sugar, pinch of salt, brown sugar, and orange juice in the slow cooker.

3.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.

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

5.Smooth the mixture with a spatula.

6.In a small bowl, stir together all of the topping ingredients. Spread the topping mixture evenly on top of the sweet potatoes.

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

Makes 10 servings.