Crockpot Sweet Potato Casserole with Pecan Topping

CROCKPOT SWEET POTATO CASSEROLE WITH PECAN TOPPING Southern Living 2007 Slow Cooked Sides Family Favorite Prep: 15 min Cook: 4 hr This holiday side cooks on the countertop while your turkey and dressing fill your oven. 2 (29-oz) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed) 1/3 cup butter, melted 1/2 cup granulated sugar 3 Tbsp. light brown sugar 2 large eggs, lightly beaten 1 tsp. vanilla extract 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/3 cup heavy whipping cream 3/4 cup chopped pecans 3/4 cup packed light brown sugar 1/4 cup all-purpose flour 2 Tbsp. butter, melted 1. Combine first 8 ingredients in a large bowl; beat at medium speed with electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-qt slow cooker. 2. Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes. 3. Cover and cook on HIGH 3-4 hours. Makes 8 servings.

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