Tuesday, June 11, 2013

crock pot sweet potato casserole

You know those times when you have a pitch in lunch after church on Sunday?  You wake up early to bake something, then try to figure out creative ways to keep it warm until noon.  Sometimes you even try to get to church early to get some oven space or wrap your dish in towels and one of those insulated totes for warm food.  And the whole time you're sitting in church you secretly thinking... I hope my dish is staying warm.  (You don't have to worry about me telling the Preacher on you because I've probably sat there and worried about it myself a time or two.)  Well my friends, I broke out my crock pot for our latest carry-in and I have to tell you it worked great!!!  I made up the Sweet Potato Casserole at home, and once we got to church I put it in the crock pot and let it bake in there while we were in Sunday School and the service and by the time the pitch in started, my dish had finished cooking and was plenty warm.  I never gave it a second thought and I came home with a cleaned out crock pot so I have to say it was a complete success.
Ingredients: 6 cups sweet potatoes, 7 T butter (divided), 2 T. Sugar, 1/2 cup Brown Sugar (divided), 2 eggs, 1/2 cup milk, 2 tsp. cinnamon, 1 tsp. nutmeg, 1/3 cup chopped pecans or walnuts, 2 T. flour
Directions:  Peel, chop and cook sweet potatoes in boiling water until tender.  Drain and mash.  Add 5 T. melted butter and 1/4 cup brown sugar until well mixed.  Then add 2 T regular sugar, nutmeg and cinnamon. Lastly mix in eggs and milk.  Pour into greased 5 quart crock pot (or use a plastic crock pot liner).  In a small bowl mix together nuts, flour, 2 T. melted butter and 1/4 cup brown sugar.  Sprinkle this mixture on top of potatoes, then cover and cook on High for 3-4 hours.
Your casserole will be perfectly cooked and nice and warm once the carry in starts.  

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