Recipe by CORWYNN DARKHOLME
"This recipe is very easy to make and very yummy! Goes great with any chicken or turkey dish!"
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2 (29 ounce) cans
sweet potatoes, drained and mashed
Excellent recipe. Using slow cooker at holidays frees up oven space & your attention span, e.g., one less item to stir/worry about. Used canned sweet potatoes/yams, left out nuts, cut back on butter a little. Everyone enjoyed, even children. Have also made a few days ahead & either reheated in micro or bought to friends as a side dish. If anything, reheating a few days late enhances flavor. Orange juice gives a nice clean undertone flavor to a very simple, easy dish. Unless you're a purist or hate the taste of canned veggies, use the canned yams/potatoes. I've used fresh baked & canned. The slight difference the fresh baked makes is not worth the extra time,effort or trouble in my opinion & I'm a bit biased towards using fresh items.
I made these on Thanksgiving and was NOT impressed. The top will start to burn pretty fast if you don't keep checking on it. The flavor was okay-but I will not make again.
Made on xmas eve. Xmas day put on high for one hour, low for two. Used reynolds liners. wonderful!!! wasn't dry. no burnt sides. Always double topping recipe. Company enjoyed sweets and I was able to enjoy my company. Try the liners they work great. Not just for cleaning, but to keep your potatoes from drying out.
I used 3 large "real" sweet potatoes, cubed, boiled and mashed, instead of the canned and the flavor was great, but I think the consistency was a little too thin, so I think that 4 large sweet potatoes would have done better. Very sweet.
I really enjoyed this recipe! I made it for Thanksgiving, and liked how I could make this in my slowcooker, which left my oven free for cooking other dishes. I did modify the recipe by using baked, then mashed, sweet potatoes (instead of canned). I think that gave me a little less sugar taste, too. The only thing I would alter is the amount of butter; it seemed to be a tad to buttery for my taste. Thanks for the recipe!
This is my favorite. I make it every chance I get.
I double the nut/brown sugar and layer it in the crock pot. I take away a little bit of the milk and add extra orange juice instead. I also add marshmellows to the top the last 15 minutes of cooking.
This was a big hit at the company potluck. I gave it a 4 which means it was really good and would make again. 5's are reserved for a select few that are just to die for.
I did make a few changes. I converted to 12 servings. I only added 1/2 the oj and then added about 1 tsp vanilla.
For the topping I subsituted quick oats for the pecans. I layered as other posters said, and then the last 30 minutes of cooking added mini marshmellows. So yummy!! Also I cooked on high for 1 1/2 hrs and then on low for an additional 2 hrs.
My mother and I have been searching for a recipe to replace the sweet potatoes that my grandmother made (we can never duplicate her recipe to our liking, she was the wiz). This recipe seems to be it - it was VERY delicious. I have a very, very large Westbend slow cooker, so I doubled the topping as one batch wouldn't have reached all potatoes as they spread out (it was worth it, every bite came with the nice sweet topping). I also used the 2T of butter for the potatoes and the topping (silly me, I didn't even notice the teaspoon mistake), skipped the pecans, and made it with fresh potatoes, although with the review below I am tempted to try canned (yuck? I'm VERY anti-canned fruits/veggies, they should be banned). Make this with confidence, it's a guaranteed hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Sweet Potato Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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