(Slow Cooker Sweet Potato Casserole

• Vegetarian

• Produce

  • 2 (29 ounces each canned sweet potatoes, canned

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 tbsp Brown sugar
  • 2/3 cup Brown sugar, lightly packed
  • 1/4 cup Flour, white
  • 1 Pinch Salt
  • 2 tsp Vanilla
  • 2 tbsp White sugar

• Nuts & Seeds

  • 3/4 cup Pecan chips

• Drinks

  • 1 tbsp Orange juice

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Milk

Found on chelseasmessyapron.com

Description

Directions

• 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.
• Drain the sweet potatoes. Add the sweet potatoes, butter, white sugar, pinch of salt, brown sugar, and orange juice in the slow cooker.
• 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.
• Beat until completely smooth. (Alternatively, you can beat all of these ingredients in a different bowl).
• Smooth the mixture with a spatula.
• In a small bowl, stir together all of the topping ingredients. Spread the topping mixture evenly on top of the sweet potatoes.
• Cover the crockpot and cook on high for 2 and 1/2 to 4 hours depending on how hot your slow cooker cooks.