2 pounds sweet potatoes, mashed 1/2 cup margarine or butter, melted 2 tablespoons sugar 2 tablespoons brown sugar 1 tablespoon orange juice 2 eggs, beaten 1/2 cup milk 1/3 cup pecans, chopped 1/3 cup brown sugar 2 tablespoons flour 2 tablespoons margarine or butter, melted
Lightly grease the slow cooker. In a large bowl, mix the sweet potatoes, 1/3 cup margarine, sugar and brown sugar. Beat in the orange juice, eggs and milk. Transfer to the stoneware.
Combine pecans, 1/3 cup brown sugar, flour and 2 Tbs margarine and spread over the potatoes. Cover and cook on High for 3 to 4 hours.
These are amazing. I made them for Thanksgiving and my whole family requested I make them for Christmas dinner as well!
Nov 3, 2013
Delicious. Made this last thanksgiving and was coming back to print out another copy. I made a marshmallow sauce and drizzled it over individual servings when i served it.
May 22, 2012
Jacquelyne Member since: January 24, 2008
Made this at Easter. It's a great crockpot recipe and tastes just like regular sweet potato casserole made in the oven. I liked it because I didn't need to use up oven space while I cooked the other recipes. Everyone was happy.
Nov 29, 2011
I made this, however, I did not add the pecans because one of my dinner guest's was allergic to nuts. I did add about 8 marshmallows (6 serving size). They melted into the sweet potato mixture and made the dish a little creamier. Not that it needed it. Everyone loved the taste and were surprised to know tha marshmallows were among the ingredients. Added the second patch of brown sugar to taste. This was easy with the crock pot but kept an eye on it because I didn't add the nuts. I'm sure the dish would have been great with the nuts but without, it was a crowd pleaser! I'd make this again!