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.

Monday, September 30, 2013


2 cans (18-oz each) sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tbsp granulated sugar
2 tbsp + 1/3 cup brown sugar, divided
1 tbsp orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
2 tbsp all-purpose flour
2 tbsp butter, melted

Lightly grease a crock pot or slow cooker.

In a large mixing bowl mix the sweet potatoes, 1/3 cup margarine, granulated sugar and the 2 tablespoons of brown sugar. Beat in the orange juice, eggs, and milk. Transfer the mixture to the greased cooker.

In a small bowl combine the pecans, flour, and 2 tablespoons melted butter. Spread this mixture over the sweet potato mixture. Place lid on the cooker and cook on high 3 to 4 hours.

Yield: 6 to 8 servings.

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