2 cans (29-oz each) sweet potatoes in syrup, drained & mashed (or 4 cups cooked sweet potatoes)
1/3 cup butter, melted
2/3 cup firmly packed light brown sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup firmly packed brown sugar
1/4 cup flour
2 tbsp butter, melted
In a large mixing bowl combine the sweet potatoes, 1/3 cup butter, 2/3 cup brown sugar, eggs, vanilla, and cinnamon. Using mixer on medium speed, beat until smooth. Add the whipping cream and stir well. Pour into a lightly greased or sprayed crockery slow cooker (3 to 4-quart oval shaped works best).
In a small bowl combine the pecans, brown sugar, flour, and 2 tablespoons of butter to form a crumbly mixture. Sprinkle the mixture over the sweet potato mixture. Place lid on cooker and cook on high setting 3 to 4 hours.
Note: I believe I got this recipe from Southern Living some years ago.
Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.