Pecan-Topped Baked Sweet Potatoes


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For a couple of months now I have been on a very serious sweet potato kick. I finally decided last night that I was sick of just eating them plain. I really wanted to add a little something different to them. I really loved this and so did Jim. I will be making this over and over again! This recipe is very kid-friendly as well.

Ingredients:

  • 4 sweet potatoes, peeled and cut into 1/4-inch sliced
  • 1/4 cup brown sugar, firmly packed
  • 1 (16-ounce) can whole-berry cranberry sauce
  • 1 teaspoon vanilla extract
  • 1 cup non-fat evaporated milk
  • 4 tablespoons (1/2 stick) butter, cubed
  • 1 cup chopped pecans
  • 1/4 teaspoon kosher salt

Directions: Use a 4-quart slow cooker. Stagger-stack sweet potatoes in your slow cooker. Cover with the brown sugar. Squish the cranberry sauce all over the top. Mix the vanilla with the milk, and pour on top. Dot with the butter. Sprinkle with the chopped pecans and salt. Cover and cook on low for 5 to 6 hours, on high for 3 to 4 hours. Unplug the cooker and uncover. Let sit for 15 minutes before cutting.

Little Debbie’s Tip:I kind of cheated a little and bought my pecans chopped. I highly recommend this as you will save lots of time and no mess will occur!

Credit: Stephanie O’dea (Cook It Fast, Make It Slow)

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