Crock Pot Sweet Potato Casserole

During the holidays, my oven is as stuffed as a turkey on Thanksgiving Day. Except that little analogy does not apply to me, as the thought of sticking my hand inside a turkey and filling it with Something I'd Like To Later Eat grosses me out. But still. "Stuffed."

So to alleviate the traffic jam in the oven, I started cooking my sweet potato casserole in the crock pot as well. "As well?" you ask. Yes. I cook my turkey in a crock pot too. And it is just as fabulous as this here dessert vegetable casserole.

Crock Pot Sweet Potato Casserole

3 cups cold mashed sweet potatoes (plain) (appx. 4 potatoes)

1 cup sugar

1/2 cup milk

1/4 cup butter or margarine, softened

3 eggs

1 teaspoon salt

1 teaspoon vanilla extract

Topping:

1/2 cup packed brown sugar

1/2 cup chopped pecans

1/4 cup all-purpose flour

2 tablespoons cold butter or margarine

Prior to making this dish, cook the sweet potatoes in a crock pot (with a little water) on HIGH for 4 hours. You can peel the potatoes before or after cooking--doesn't matter. 

In a mixing bowl, beat the cooled and mashed sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 5-quart slow cooker. In a small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Cook in crock on HIGH for 3-4 hours. Or, if desired, this recipe can be baked in a 2-quart dish for 45-50 minutes in a 325 degree oven. Yield: 8-10 servings.

Speaking of a stuffed oven...this clip from "The Middle" made me laugh:

Check out my other Thanksgiving Day recipes or head on over to Ann's Food on Fridays.

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