Slow Cooker Creamy Sweet Potatoes
Ingredients
The sweet potato mixture
-
3
cans (29 oz)
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)
The pecan topping
-
¾
cup
Chopped Pecans
-
2 ½
Tablespoons
Flour
Instructions
- Mash the drained sweet potatoes in a medium mixing bowl.
- Mix in ½ cup of the melted butter.
- Add sugar, brown sugar, salt, cinnamon, orange juice, and orange zest, and mix well.
- Stir in the beaten eggs and half and half.
- Spray a 4-quart to 5-quart slow cooker and add the sweet potato mixture.
- For the topping, mix pecans, flour, remaining butter, and remaining brown sugar in a small bowl.
- Spread the pecan mixture evenly over the sweet potatoes.
- Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours.
Nutrition Facts (estimated)
Servings
10 - 12
Calories
480
Total fat
24g
Total carbohydrates
63g
Total protein
7g
Sodium
300mg
Cholesterol
70mg
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