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
1 teaspoon salt
1 teaspoon vanilla extract
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: