Ingredients

The following ingredients have 4 Servings
  • 2 (29 oz. EACH) canned sweet potatoes ((Note 1))
  • 1/4 cup unsalted butter, (softened)
  • 2 tablespoons white sugar
  • 1/2 teaspoon fine sea salt
  • 2 and 1/2 tablespoons light brown sugar
  • 1 tablespoon orange juice (freshly squeezed)
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup evaporated milk ((Note 2))
  • 3/4 cup chopped pecans ((measure after chopping))
  • 1/2 cup light brown sugar, (lightly packed)
  • 1/3 cup white, all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, (softened)
  • 1/4 teaspoon fine sea salt

Instruction

  • PREP: Line a 6-quart slow cooker with a disposable liner or spray generously with nonstick spray.
  • SWEET POTATOES: Drain the sweet potatoes. Add all the ingredients listed under "sweet potatoes" to a large bowl attached to a stand mixer ( or use a hand mixer). Beat until mixture is completely smooth. Pour into the bottom of a slow cooker, smoothing the top.
  • TOPPING: In a medium-sized bowl add all the ingredients listed under "topping" Stir well, using your fingers to mix until crumbles form. Sprinkle evenly over the sweet potato layer, but do not press it down.
  • COOK: Cover the crockpot and cook on high for 2 and 1/2 to 4 hours, depending on how hot your slow cooker cooks. (Don't cook on low -- it doesn't work). Edges will be lightly browned and set; center should look firm). Turn off crockpot, remove lid and let stand for 20 minutes to firm up a bit. Serve and enjoy!