Slow-Cooker Sweet Potato Casserole


4-6 Cups Fresh, Cooked Louisiana Sweet Potatoes
5 Tablespoons Butter
½ Cup Low-Fat Milk
¼ Cup Grated Coconut
1 Tablespoon Grated Orange Peel
½ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
5 Eggs, Beaten
½ Cup, Chopped Louisiana Pecans
½ Cup Brown Sugar


Beat sweet potatoes, milk and butter with electric mixer in a large bowl.  Fold in coconut, orange peel, cinnamon, nutmeg and eggs.  Grease sides and bottom of slow-cooker and pour in mixture.  Cover and cook on high for 2 hours, then turn on low for another 2 hours.  Mix together brown sugar and pecans and sprinkle over cooked casserole.  Cover and allow heat to steam sugar/pecan topping.


Serves 6 to 8.