Crock Pot Sweet Potato Casserole
I understand you may be skeptical about doing a side dish in a crock pot. But this dish works very well slow cooked. The beauty of using a crock pot is in freeing up the stove or oven. And a crock pot allows you to load up the ingredients–and walk away. That in itself is a wonderful reason to use a crock pot when preparing a variety of dishes for a crowd on Thanksgiving day.
Don’t worry if you vary the ingredients somewhat. I have made it without eggs and it worked fine. It helps the texture a bit to have the eggs, but not a problem if you want to eliminate them. I have also had to adjust the amount of orange juice or brown sugar in the topping. You want the topping to be sticky but not so sticky that you can’t work with it.
1- can sweetened condensed milk
2 -29 ounce cans sweet potatoes, drained and mashed
1- teaspoon pumpkin pie spice
1/4 cup brown sugar
1/4 cup orange juice
2- eggs, beaten
1 cup pecans (whole or chopped)
2 T butter, melted
1/2 cup brown sugar
2 T orange juice
Spray interior of crock pot with Pam or grease with butter by hand.
In a large mixing bowl, blend sweetened condensed milk, sweet potatoes, spice, brown sugar, eggs and orange juice.
Once well mixed, pour carefully into crock pot.
In a medium bowl, combine brown sugar, orange juice and melted butter. Add pecans. Stir well.
Spread the mixture over the sweet potatoes.
Cover, and cook on High for one hour; cook three hours on Low. I turn the crock pot back to High for the last hour. If you need to make this early in the day, it will be fine to let it cook six or more hours on Low. Just do not open the lid!
©Carolina Shortcut Chef