Slow Cooker Coconut Pecan Sweet Potatoes

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As I mentioned previously, cooking in the Burch house had been about ease and comfort recently for several reasons. That means our slow cooker has been getting a workout.

Today’s recipe is a variation of one I found in a Taste of Home cookbook. It makes a great side dish. I’ll be using this year round since we love sweet potatoes. Not only do they taste great, but they have wonderful health benefits, too – like tons of beta carotene, vitamin A and vitamin C and other wonderful nutrients plus anti-inflammatory benefits. Eating sweet potatoes are like eating candy that’s good for you! Win – win!

Slow Cooker Coconut Pecan Sweet Potatoes

4 pounds sweet potatoes peeled and cubed

1/2 cup chopped pecans

1/2 cup flaked coconut

1/3 cup sugar

1/3 cup packed brown sugar

1/4 cup melted butter (may used reduced fat butter)

1/4 teaspoon salt

1/2 teaspoon coconut flavoring

1 teaspoon Mexican vanilla flavor

1. Placed peeled and cubed sweet potatoes in a slow cooker that has been sprayed with cooking spray or lined with a cooking liner.

2. Add nuts, coconut, sugar, brown sugar, salt and melted butter.

3. Cover and cook on low for 4 hour or until potatoes are tender. Stir in coconut flavoring and Mexican vanilla flavoring.


Slow Cooker Coconut Pecan Sweet Potatoes (b)

© 2016 Beverly Hicks Burch All Rights Reserved.

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