These chocolate chip cookies are a traditional American treat that are simple to make and soft and chewy.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 2 (29 ounce) cans sweet potatoes, drained
- ⅓ cup butter, melted
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- ½ cup milk
- 2 eggs, beaten
- 1 tablespoon orange juice
- ⅓ cup chopped pecans
- ⅓ cup brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons butter, melted
Instructions
- Lightly grease a slow cooker.
- Mix sweet potatoes: Place drained sweet potatoes in a large bowl and mash with a potato masher until smooth. Mix in melted butter and both sugars. Stir in milk, eggs, and orange juice until well combined. Transfer to the prepared slow cooker.
- Make topping: Combine pecans, brown sugar, flour, and melted butter in a small bowl. Spread topping over sweet potatoes.
- Cover and cook on High for 3 to 4 hours.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 103 mg |
| Sugars | 35 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I found this recipe here several years ago. This by far is the best sweet potato recipe I have ever tasted. It’s easy and tastes phenomenal!!! The whole family loves it and I cook for around 20 on Thanksgiving. I double it.
I used the oven, as suggested in the recipe tips. It came out great, sweet, and with a nice crunch on top.
Everyone enjoyed this dish. I did follow my own inner self lol and doubled the topping. Outside of that the only thing I would do different is to cut back on the amount of butter I put in the potatoes. There is enough butter in the topping for me! Will definitely make this again! Merry Christmas everyone!
Felt like it was not sweet enough, and since it wasn’t baked, there wasn’t any of that crunchy goodness on top. Just kind of underwhelming and all one texture. Wanted to try this to have one less pan that needed to be in the oven on Thanksgiving, but I think I switch back to a baked dish.
THE BEST. I double the recipe and quadruple the topping – seriously, at least that much. I use fresh sweet potatoes. I cook the sweet potatoes before hand to make the day of easier. It’s so good being warm all day on the holidays. Everyone wants the recipe!
This has become a Thanksgiving tradition. Always use about 6-7 large fresh sweet potatoes. I can bake them the night before then let them sweeten even more overnight in the fridge. Next morning, mix it all together and cook on high for 1 hour then another 2-3 hours on low. It travels nicely in slow cooker and easy cleanup if you use liners.
Easy and wonderful
Huge hit for Thanksgiving. And we didn’t need the oven at all!
This was super easy to make ahead . I added about 4 oz. crushed pineapple at the beginning and added small marshmallows across the top for the last 30 minutes at my destination. I also used a torch to brown the top and someone made an oddball request for burnt marshmallow.Due to a few requests I removed the pecans from my dish . I would definitely make this again .
So yummy! Mixed it up for a work potluck. Perfect.
I made this for Easter. I used fresh sweet potato’s (5) large, boiled them till tender and mashed them. I then followed the recipe. For a beautiful presentation,when finished cooking I put mini marshmallows on top placed the pan pot under the oven broiler to brown them. My family loved them everyone had seconds. The best part is it’s simple and not too sweet. Thank you for a great recipe. Cheri
Yum! I used fresh yams and cooked them first in my Instantpot. Then I used the pot on slow cooker mode. High for one hour and low for three. I doubled the crumble but misread the butter amount, so instead of four teaspoons, I ended up using four TABLESPOONS! Didn’t hurt it a bit. Since the o.j. amount was so small and I didn’t have any on hand, I just omitted it. I don’t think it affected anything. Everyone loved this dish!
Yummy! Easy! I made only one change. I added 1 tsp
I make this every year. We love it! Besides the great flavor, it is made in a slow cooker, which frees up the ovens!
Exact recipe. Delicious! Lightly sweet and tasty.
Easy to make, but very bland. I even added extra brown sugar & marshmallows. Definitely not something I’ll make again with this recipe. Think I’ll stick to the recipe I have that goes in the oven.
This was delicious! I doubled the recipe for our Thanksgiving crowd, then quadrupled the topping per other reviewers. I layered sweet potato mixture with topping three times. Toward the end, I added mini-marshmallows to the top. Also, I used a crock pot liner which kept the casserole from burning and made clean-up a breeze. Fantastic! We’ll be making this again.
I loved it and made it just as written! I needed a slow cooker dish for a pot luck staff meeting and wanted to make something special for my vegetarian co-worker. She, along with everyone else, raved about it.
This was ok. I did like the slow cooker version but I do not like the taste of canned sweet potatoes. I will try again with sweet potatoes that I have baked instead
SO yummy! Made this for Thanksgiving dinner with my family and everyone loved them! I added marshmallows in the last 30 mins as others suggested- they melted right away , I’d wait until the last 5 or 10 mins to add them. But it was delicious! It tasted like dessert, so without the marshmallows it would be great too! Still would be sweet and delicious!
This was made for a company picnic and it was a hit. Not sure how another reviewer have the top getting burnt.