We shared an amazing coffee cake recipe that you can make ahead so today we are bringing to you another delicious Thanksgiving recipe that you can throw into your crockpot a few hours before the big meal and let it cook. Have you ever had sweet potato casserole with the praline topping? This is that recipe in the slow cooker and it is just as good as the traditional recipe. The praline still gets nice and crunchy and the sweet potato is deliciously sweet and buttery smooth. Its a bit of a calorie splurge but hey, isn’t that what the holidays are for? Plus you still get some health benefits from the sweet potatoes and the pecans. Am I right??
This recipe was a HUGE hit at the last potluck I took it to. Everyone was asking for the recipe and raved about how good it was. It really is good, but the funny secret is it is soooo easy! But in my book, that is what great recipes are all about. Enjoy!
- 2 - 29 oz cans of sweet potatoes - drained
- 1/4 cup butter, softened
- 2 tablespoons white sugar
- Pinch of salt
- 2 and 1/2 tablespoons brown sugar
- 1 tablespoon orange juice
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- Pecan Topping
- 3/4 cup chopped pecans
- 2/3 cup brown sugar, lightly packed
- 1/4 cup white flour
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted
- Spray your slow cooker with non-stick spray.
- Add the sweet potatoes, butter, white sugar, pinch of salt, brown sugar, and orange juice to the slow cooker.
- Lightly beat the eggs with a fork and pour the eggs, vanilla extract, and milk into the slow cooker.
- Beat until completely smooth and then smooth the mixture with a spatula.
- In a small bowl, stir together all of the topping ingredients with a fork. Spread the topping mixture evenly on top of the sweet potatoes.
- Cover the slow-cooker and cook on high for about 3 -4 hours or until the pecan topping is set.