When you give Thanks, you will get Thanks! You will certainly get plenty of Thanks when you serve up this scrumptious dish. This dish works excellent in a crock pot. The beauty of using a crock pot is it frees up the stove or oven and it allows you to load up the ingredients and walk away. This is a clever way to enjoy all your family and friends this Thanksgiving holiday.

* In Louisiana there is a tradition of Lagniappe, which means a little something extra! The Lagniappe for this recipe is to add raisins on top for that extra goodness.


1- can sweetened condensed milk

2 -29 ounce cans sweet potatoes, drained and mashed

1/2  teaspoon cinnamon

1/4 teaspoon ground clove

1/4 teaspoon nutmeg

1/4 cup brown sugar

1/4 cup apple sauce

2- eggs, beaten


1 cup pecans (whole or chopped)

2 Tablespoons butter, melted

2 Tablespoons flour

1/2 cup brown sugar


Spray interior of crock pot with Pam or grease with butter by hand.
In a large mixing bowl, blend sweetened condensed milk, sweet potatoes or yams, cinnamon, nutmeg, ground cloves, brown sugar, eggs and apple sauce.
Once well mixed, pour carefully into crock pot.


In a medium bowl, combine brown sugar, flour and melted butter. Add pecans. Stir well.
Spread the mixture over the sweet potatoes.
Cover, and cook on High for one hour; cook three hours on Low. I turn the crock pot back to High for the last hour.  If you need to make this early in the day, it will be fine to let it cook six or more hours on Low.  Just do not open the lid!