Slow Cooker Creamy Sweet Potatoes
Slow Cooker Creamy Sweet Potatoes are a delicious Holiday side dish. Use canned yams or sweet potatoes and this yummy Thanksgiving side dish will come together quickly.
Servings: 10 - 12
Ingredients
- 3 (29 oz) cans Sweet Potatoes, drained (Yams)
- ¾ cup Butter, melted and divided
- 1 ½ Tablespoons Sugar
- ¼ teaspoon Salt
- ¾ cup Brown Sugar, packed, divided
- 1 teaspoon Cinnamon
- 1 ½ Tablespoons Orange Juice
- ¾ teaspoon Orange Zest (optional)
- 3 lg Eggs, beaten
- ¾ cup Half and Half (or Milk)
- ¾ cup Chopped Pecans
- 2 ½ Tablespoons Flour
Instructions
- In a medium size mixing bowl, mash the drained sweet potatoes.
- Mix in ½ cup of the melted butter.
- Add the sugar, brown sugar, salt, cinnamon, orange juice, and orange zest. Mix well to combine.
- Mix in the beaten eggs and the half and half.
- Spray a small 4-quart to 5-quart slow cooker and add the sweet potatoes. Set aside.
Make The Pecan Topping
- In a small bowl mix together the pecans, flour, remaining butter, and remaining brown sugar. Spread the mixture evenly over the sweet potatoes.
- Cover and cook on Low 4 to 5 hours or High for 2 to 3 hours.
Notes
Fresh Sweet Potatoes
- If you are using fresh sweet potatoes you will need about 9.
- Bake them in the oven at 325°F until very soft about 1 - 1 ½ hours.
- Or you can boil them (with skins on) about 20-30 minutes. Then remove the skins and continue with recipe.
Nutrition
Calories: 480kcal
