Friday, March 12, 2010

coconut-pecan sweet potatoes

This recipe came from a taste of home slow cooker book. I made it as our veggie the other day with the pasta beef satay, then decided to do sir fry veggies instead, but this was sweet like a sweet potato pie. Brandon gave these a 5, but I took them to a 4.

  • 2 pounds sweet potatoes, peeled and cut into 3/4 inch cubes
  • 1/4 cup packed brown sugar
  • 2 tablespoons flaked coconut
  • 2 tablespoons chopped pecans, toasted (oops, I didn't toast them.)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 Tablespoon butter, melted
  • 1/2 cup miniature marshmallows.
  1. Place sweet potatoes in a 3 quart slow cooker coated with cooking spray. Combine the brown sugar, coconut, pecans, vanilla, salt and cinnamon; sprinkle over sweet potatoes. Drizzle with butterl
  2. Cover and cook on low for 5-6 hours or until potatoes are tender, sprinkling with marshmallows during the last 5 minutes of cooking time.

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