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.
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