Crock Pot Sweet Potato Casserole
Great for freeing up that sought after oven space during the holidays...... and it's delicious too!
- For Topping:
- 3 - 4 lbs of sweet potatoes, peeled and cut into 1" pieces (It should yield about 4 cups)
- 3/4 cup applesauce
- 1/2 cup of brown sugar
- 1/2 cup of white granulated sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of pumpkin pie spice
- pineapple juice (I just used the juice from a can of pineapples I had in the cupboard)
- 3/4 cup of all purpose flour
- 3/4 cup of rolled old fashioned oats
- 1/4 cup + 2 Tablespoons of white granulated sugar
- 1/4 cup + 2 Tablespoons of dark brown sugar, packed
- 1/4 teaspoon of salt
- 1/2 cup of chopped pecans, optional
- 1/2 stick (1/4 cup) of unsalted butter, sliced and diced
Adapted from crockpotrecipeexchange.blogspot.com
Place the sweet potatoes into a 2 1/2 - 3 quart crock pot.
Mix the applesauce, sugars and spices in a bowl.
Pour over top of the sweet potatoes in the crock pot.
Place the lid on and cook on low for 5 - 6 hours. There is no need to stir the applesauce mixture into the sweet potatoes. It will be fine.
You're just looking for the sweet potatoes to be softened.
Remove the lid and mash the sweet potatoes.
This is your oppurtunity to add (what is my secret ingredient) pineapple juice. I add just enough to get the consistency I want. It's also your oppurtunity to taste and check if any more sugars or spices need to be added. You'll want to adjust these things before adding the topping.
Mix all of the ingredients, except for the butter, for the topping in a bowl or a zip top baggie. I use a baggie because I can squeeze and incorporate everything well.
Now evenly pour the topping mixture over top of the mashed sweet potatoes and dot the top of it with the butter.
Secure two paper towels with the lid to catch any condensation and cook on low for an additional 1 - 2 hours.
Once the topping is a light golden brown you can turn to the warm setting or serve immediately.