December 13, 2010


1/2 c. chopped pecans
1/2 c. flaked coconut
1/3 cup sugar
4 lbs. sweet potatoes, peeled - cut into chunks
1/3 c. packed brown sugar
1/4 cup butter, melted
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. coconut extract
1/2 tsp. vanilla extract
1/2 tsp. almond extract 

Place sweet potatoes in a 5 quart slow cooker coated with cooking spray. Combine all other ingredients - except the extracts. Sprinkle the ingredients over the potatoes. Cover - cook on low for 4 hours or until potatoes are tender. Stir in extracts.Yield: 12 servings

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