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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 2, 2010

Sweet Potato Casserole with Pecan Topping

Our family loves to have this dish at Thanksgiving! It's a super-easy side dish that doesn't require oven space and stays warm in the crock pot until ready to serve. It's almost like a dessert! Super yummy!!

2 (29 oz.) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
1/3 cup butter, melted
1/2 cup sugar
3 Tbs. light brown sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup heavy whipping cream
3/4 c. chopped pecans
3/4 c. firmly packed light brown sugar
1/4 c. flour
2 T. butter, melted

Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-qt. slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.

8 servings

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