Slow Cooker Sweet Potato Casserole Food

SLOW-COOKER SAUSAGE CASSEROLE

Steps:

• Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
• Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
• Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

SLOW COOKER SWEET POTATOES

Steps:

• Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
• Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.

SLOW COOKER SWEET POTATO CASSEROLE

Steps:

• Lightly grease a slow cooker.
• In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared slow cooker.
• In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.

HASH BROWN CASSEROLE FOR THE SLOW COOKER

Steps:

• In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
• Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

SLOW COOKER SWEET POTATO CASSEROLE

Steps:

• In a medium bowl, whisk together butter, brown sugar, cinnamon, vanilla, nutmeg and allspice. Place sweet potatoes into a 4-qt slow cooker. Stir in butter mixture. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender. Top with marshmallows. Cover and cook on low heat for an additional 5-10 minutes, or until melted. Serve immediately.

MOM'S SWEET POTATO BAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.

TROPICAL SWEET POTATO CASSEROLE FOR OVEN OR SLOW COOKER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
• Place sweet potatoes, pineapple, and mandarin oranges in 9x13-inch baking dish, sprinkle coconut on top.
• Melt margarine in a small bowl in the microwave, about 10 seconds. Combine melted margarine, brown sugar, vanilla extract, 1 tablespoon pumpkin pie spice, and enough reserved pineapple juice to make 1 cup. Stir sauce until brown sugar is dissolved, about 1 minute. Drizzle sauce over sweet potato mixture, sprinkle remaining 1 tablespoon pumpkin pie spice on top.
• Bake in the preheated oven until bubbling, about 1 hour.

CROCKPOT SWEET POTATO CASSEROLE

Steps:

• Add the cubed sweet potatoes to a 6QT slow cooker.
• In a small bowl whisk together brown sugar, melted butter, vanilla extract, water, cinnamon & pumpkin pie spice.
• Pour the mixture over the potatoes and stir to combine.
• Cover the potatoes with the slow cooker lid and cook on low for 8 hours or high for 4 hours or until tender.
• Mash potatoes until smooth.
• Top with topping mixture, cover and let cook for 5 minutes.

SLOW-COOKER PRALINE SWEET POTATOES

Steps:

• In a greased 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low for 3 hours. Combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potatoes. Cook, covered, on low until a thermometer reads 160°, 1-2 hours longer.

SLOW COOKER SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Wash the sweet potatoes and peel them. Remove any dark spots as these will turn black when cooked. Dice them.
• Throw them into slow cooker and pour ¾ cup of water over. Close the lid and cook them on HIGH for 3 hours or until the sweet potatoes are cooked through. I recommend mixing them 1 or 2 times while cooking.
• Meanwhile: In a food processor, combine the oats and pecans. Process until coarse-like texture. Transfer this mixture into a bowl and add the rest of the ingredients and mix well. Set aside for later.
• When the sweet potatoes are ready, drain some of the excess water (if you feel there is too much) and puree them using a potato masher or electric mixer/blender. Smoothen them and top with pecan mixture.
• Cover with lid and cook on HIGH for 30-60 minutes (the time can be adjusted to your needs. Taste it after 30 minutes to see, if the topping is hot enough. If not, leave for a further 30 minutes).
• Serve warm.

23 BEST SLOW COOKER CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a slow cooker casserole in 30 minutes or less!

SLOW COOKER VEGAN SWEET POTATO CASSEROLE

Steps:

• Use non-stick cooking spray to lightly coat the slow cooker interior. Add diced sweet potato.
• In a separate bowl, whisk together the wet ingredients and spices (milk, oil, coconut sugar, maple syrup, vanilla extract, cinnamon, ginger, allspice, and salt. Pour over the diced sweet potatoes and stir to coat each piece.
• Cover and affix lid and cook on high for 2-3 hours, stirring occasionally.
• While sweet potatoes are cooking, add the remaining ingredients, reserving the oil and syrup to pour through the pour spout of the food processor while pulsing. Start by pulsing a few times, until it clumps gently. Add more syrup or oil if the oats resist clumping at all (in 1 tsp increments).
• Once the sweet potato pieces are tender, use a potato masher to mash (you can either mash to create an even consistency, or leave small potato pieces for a rustic feel. Up to you! Stir to incorporate any juices from cooking.
• Sprinkle the pecan oat topping over the sweet potatoes, cover, reaffix the lid, and set the slow cooker to low. Cook for 1-2 more hours.
• Allow to stay on low during your meal and serve straight from the slow cooker, transfer to another dish, or cool and store in an airtight container in the refrigerator for up to 5 days. Enjoy!!!!