Creamy Sweet Potatoes with Flour

Serves 10 in about 4 hours. The pot starts with cinnamon, then pecans.

Ingredients

• 3 (29 oz) cans sweet potatoes, drained (yams)
• ¾ cup butter, melted and divided
• 1 ½ tablespoons sugar
• ¼ teaspoon salt
• ¾ cup brown sugar, packed, divided
• 1 teaspoon cinnamon
• 1 ½ tablespoons orange juice
• ¾ teaspoon orange zest (optional)
• 3 lg eggs, beaten
• ¾ cup half and half (or milk)
• ¾ cup chopped pecans
• 2 ½ tablespoons flour

Method

1. In a medium size mixing bowl, mash the drained sweet potatoes.
2. Stir in ½ cup of the melted butter.
3. Stir in the sugar, brown sugar, salt, cinnamon, orange juice, and orange zest. Stir well to combine.
4. Stir in the beaten eggs and the half and half.
5. Spray a small 4-quart to 5-quart slow cooker and add the sweet potatoes. keep it nearby.
6. In a small bowl mix together the pecans, flour, remaining butter, and remaining brown sugar. Smooth the mixture evenly over the sweet potatoes.
7. Put a lid on and cook on Low 4 to 5 hours or High for 2 to 3 hours.

More side dishes ideas are in the side dishes collection.