Ingredients for Slow Cooked Sweet Potatoes
- 3 pounds sweet potatoes, peeled and cubed
- 2/3 cup (134g) unsalted butter, divided
- 1/2 cup (100g) granulated white sugar
- 2 tablespoons (25g) packed light brown sugar + 1/3 cup (67g) packed light brown sugar
- 1/2 cup (120ml) orange juice
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 1 cup (115g) pecans, chopped
- All Purpose Flour
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How to Make Slow Cooked Sweet Potatoes
- Lightly grease a 6-quart slow cooker.
- In a large bowl, combine 3 pounds peeled and cubed sweet potatoes, 1/3 cup (67g) melted butter, 1/2 cup (100g) granulated white sugar, and 2 tablespoons (25g) packed light brown sugar.
- Beat in 1/2 cup (120ml) orange juice, 2 large eggs, and 1/2 cup (120ml) whole milk.
- Pour the sweet potato mixture into the prepared slow cooker.
- In a medium bowl, combine 1 cup (115g) pecans (chopped), 1/3 cup (67g) packed light brown sugar, 1/4 cup (30g) all-purpose flour, and 2 tablespoons (28g) cold unsalted butter, cut into small pieces. Mix until crumbly.
- Evenly sprinkle the pecan crumble over the sweet potatoes in the slow cooker.
- Cover and cook on high for 3-4 hours, or on low for 6-8 hours, until the sweet potatoes are tender and the topping is golden brown.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
97g
Fat
32g
Carbs
19g
