Several years ago I took a slow cooker class hosted by Debbie Dugan, a chef in my hometown. I still use several of the recipes from that class and have adapted them over the years. One of my favorite recipes to make this time of year is Sweet Potato Custard. This is an easy recipe to make for Thanksgiving since you won’t have to give up oven space!
Another time saving tip for Thanksgiving Day is that I prep the sweet potatoes the night before. I make the beginning of the recipe by boiling the sweet potatoes and making the puree. Then it is ready to go into the slow cooker the next day. It really makes cooking stress free when you use a slow cooker for side dishes!
- 5 Cups chopped, peeled sweet potatoes or yams
- 2 teaspoons fresh lemon juice
- 2 Tablespoons unsalted soft butter
- ¾ Cup packed brown sugar
- 1 tsp. salt
- 1 tsp. ground cinnamon
- Dash Nutmeg
- Dash ground cloves
- 1 large egg
- ¼ cup sour cream
- In a pot of boiling water, cook sweet potatoes for 15 minutes or until tender.
- Drain and transfer to a blender or food processor.
- Puree or mash sweet potatoes until smooth. Add lemon juice.
- In a bowl combine butter, brown sugar, spices, egg and sour cream. Beat until smooth.
- Fold in sweet potato puree.
- Transfer to a lightly buttered crock pot.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- The sweet potatoes will be slightly brown on the edges when done.
- Make the sweet potato puree ahead of time. When I make this for Thanksgiving I cook and puree the sweet potatoes the night before. Just add the lemon juice and refrigerate until you are ready to use.
- Use the leftover sweet potato custard to make sweet potato pancakes! It’s delicious!
Make sure to check out the rest of my easy recipes!