Crockpot Sweet Potato Pudding Recipes

SPICED SWEET POTATO PUDDING

Steps:

• In a large bowl, beat the first 8 ingredients until well-blended. Pour into a greased 3-qt. slow cooker. Sprinkle with pecans. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Serve with pound cake if desired.

SWEET POTATO PUDDING

Steps:

• Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
• On a foil-covered baking sheet, bake the sweet potatoes until soft, about 1 hour. Remove and let cool. Reduce the oven temperature to 325 degrees F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs 1 at a time, beating well after each addition. Add the sugar, milk, cornmeal, salt and 1/2 teaspoon of the vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding and top with the brown sugar. Sprinkle the remaining 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake until the top is browned, about 45 minutes.

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.

THE BEST EVER SWEET POTATO PUDDING

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Melt butter in 9 x 13-inch baking pan.
• 3. In a large bowl, mix all ingredients together, adding eggs last.
• 4. Pour mixture into baking pan, bake 40 to 50 minutes.
• 5. Midway through baking time, when crust forms around the edges and top of mixture, remove from oven.
• 6. Stir and return to oven for remaining baking time. (Crust will form again.)
• 7. Serve warm or chilled.
• 8. For variety, you can add 3/4 c coconut or 3/4 c raisins before baking.

SLOW COOKER PUMPKIN PIE PUDDING

Steps:

• Spray a 6 quart slow cooker with vegetable oil spray.
• In a large bowl whisk the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, butter, pumpkin pie spice and bisquick mix until smooth and well combined.
• Pour into the slow cooker, place a clean kitchen towel over the top of it, cover and cook on low for 6 hours.

CROCKPOT SWEET POTATO PUDDING RECIPE

Steps:

• Grease slow cooker or spray with nonstick cooking spray. In a bowl, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, vanilla, cinnamon, nutmeg and allspice. Pour into slow cooker. Cover and cook on low for 7-8 hours, stirring 2-3 times, until the potatoes are tender. Serve hot or at room temperature. Note: This dish may appear to be curdling, however it will come together toward the end of the cooking.