Sweet Potato Casserole in Crock Pot
Sweet Potato Casserole in Crock Pot
|sweet potatoes, washed, peeled and diced finely||4 Pounds|
|melted butter||4 teaspoons|
|brown sugar||2 cups|
|cup of water||1 Quarter|
|ground cinnamon||1 teaspoon|
|pure vanilla extract||Half a teaspoon|
|ground nutmeg ( This is optional )||Quarter of a teaspoon|
|salt ( Himalayan or Kosher salt )||Pinch|
|mini marshmallows||1 and a half cups|
|whole pecan nuts||Half a cup|
We seize the opportunity to reduce our number of dishes for washing and have more oven space by making a sweet potato casserole in crock pot. The crock-pot sweet potato casserole combines the best of crock-pot stuffing and crock-pot mashed potatoes.
Feeds: 8 people
Preparation Time: 25 minutes
TOTAL: 4 hours& 25 mins
- Cooking spray
- 4 Pounds of sweet potatoes, washed, peeled and diced finely
- 4 teaspoons of melted butter
- 2 cups of brown sugar
- 1 Quarter of a cup of water
- 1 teaspoon of ground cinnamon
- Half a teaspoon of pure vanilla extract
- Quarter of a teaspoon of ground nutmeg ( This is optional )
- Pinch of salt ( Himalayan or Kosher salt )
- 1 and a half cups of mini marshmallows
- Half a cup of whole pecan nuts
- Cook sweet potatoes in a slow cooker sprayed with cooking spray.
- Melt butter and add cinnamon, sugar, vanilla, nutmeg, and water to a medium bowl. Combine well. Spoon mixture on top of the sweet potatoes and mix thoroughly to coat. Place in the oven on high temperature for four hours. Remember to stir the pot every hour.
- Remove the lid and sprinkle pecans and marshmallows on top. Cover and continue cooking on high for about 10 mins or until the marshmallows melt.
To make sure we have enough oven space on Thanksgiving, we take any chance we can get. The crock-pot sweet potato casserole combines the best of crock-pot stuffing and crock-pot mashed potatoes.
Should I use brown sugar of a particular type?
Light brown sugar can also be used, but we suggest using dark brown sugar. Granulated sugar can be used if you don’t have any other, but brown sugar tends to have a more toasty, caramel-like flavour.
What can I do to make this recipe less lumpy? I like my sweet potato casserole smooth.
You’ll need a masher for potatoes. Your potatoes should be silky smooth before you add your toppings. Blend them in a blender or food processor if you like them really smooth. Add your topping to the slow-cooker and return the potatoes to it.
The slow cooker is not the best way to serve my potatoes. What should I do?
Before making the topping, transfer them to an oven dish. Put pecans and marshmallows on the top of the potatoes, then broil until the toasted marshmallows and pecans. Keep an eye on the time as you broil. Each broiler cooks differently.
My marshmallows should be golden and toasted! Will this recipe do that?
Almost all the inserts for slow cookers are safe for the oven, so you can remove the base pot of the slow cooker and broil those marshmallows to a golden brown. Consult the manual of your slow cooker for more information.
Choose the Right Meat: You can melt the fat and tenderize tougher meats like lamb shanks and short ribs in a slow cooker by cooking them at a low temperature. Dryer cuts of meat, however, such as pork tenderloin, need to be cooked at a higher temperature. Chicken breasts are juicier than white meat thighs, drumsticks, and so forth.
Tips when using a Crock Pot
Don’t open the lid: Cooking time will increase by 15 – 20 minutes for every peek you take during the process. Stirring is rarely necessary and slows down cooking.
Keep your crock in good shape: The ceramic insert in a slow cooker can crack if temperature swings are too abrupt. A hot ceramic insert shouldn’t be placed directly on a cold counter; put down a dishtowel before doing so. You should also let a filled insert come to room temperature before using it in a preheated base if stored overnight in the refrigerator.
Slow cookers produce tasty results when browned: You can certainly pile Food in the cooker, turn it on, and enjoy the results. You are rewarded with a deeper, more caramelized flavour when you brown your meat and sauté your vegetables before adding them to the crock pot. You can thicken the sauce by adding a little more flour. Before browning the meat, dip it in flour.
Defrost Food: If your slow cooker is loaded with frozen ingredients, the Food will stay in a dangerous zone where bacteria thrive (40 to 140 degrees F). Before turning on the cooker, ensure that your meat and vegetables are fully thawed. If you follow the directions on the package, you can use slow-cooker meals sold in the freezer case.
Don’t Fill it up: Fill the slow cooker only half or two thirds full for the best results. When cooking large roasts and whole chickens, using a large crock and securing the lid snugly is necessary.
Trim the Fat: Take the time to trim fat from meat before making sauces and gravies so that they are silky. A cooking liquid that is oily and greasy is the result of skipping this step. Remove the skin of the chicken when possible.
Cut Food Evenly: Slice uniformly sized pieces of food for even cooking. The bottom of the crock should be packed with firm, slow-cooking root vegetables, such as potatoes and carrots.
Check the Settings: Generally speaking, cooking on a low setting (170 degrees F for most models) takes twice as long as cooking on a high (280 degrees F for most models). You should remember that some meat cuts and recipes are better suited to one setting over another.
Add Dairy Last: The last 15 minutes of cooking are the best time for adding dairy: Sour cream, milk, and yoghurt tend to break down while cooking in the slow cooker.
End on a fresh note: A squeeze of lemon juice or a sprinkle of fresh herbs at the end of simmering can bring out the flavours and balance the richness of long-cooked dishes. An excellent finishing touch can include hot sauce, citrus zest, grated Parmesan, good-quality olive oil, or even sauteed garlic.
Add 30 minutes to the recipe for every hour of cooking at a high altitude. Vegetables will take twice as long at high altitude as at sea level.