2 cans (29-oz each) sweet potatoes in syrup, drained & mashed (or 4 cups cooked sweet potatoes)
1/3 cup butter, melted
2/3 cup firmly packed light brown sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup firmly packed brown sugar
1/4 cup flour
2 tbsp butter, melted
In a large mixing bowl combine the sweet potatoes, 1/3 cup butter, 2/3 cup brown sugar, eggs, vanilla, and cinnamon. Using mixer on medium speed, beat until smooth. Add the whipping cream and stir well. Pour into a lightly greased or sprayed crockery slow cooker (3 to 4-quart oval shaped works best).
In a small bowl combine the pecans, brown sugar, flour, and 2 tablespoons of butter to form a crumbly mixture. Sprinkle the mixture over the sweet potato mixture. Place lid on cooker and cook on high setting 3 to 4 hours.
Yield: 12 to 16 servings
Note: I believe I got this recipe from Southern Living several years ago.
2/3 cup firmly packed light brown sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup firmly packed brown sugar
1/4 cup flour
2 tbsp butter, melted
In a large mixing bowl combine the sweet potatoes, 1/3 cup butter, 2/3 cup brown sugar, eggs, vanilla, and cinnamon. Using mixer on medium speed, beat until smooth. Add the whipping cream and stir well. Pour into a lightly greased or sprayed crockery slow cooker (3 to 4-quart oval shaped works best).
In a small bowl combine the pecans, brown sugar, flour, and 2 tablespoons of butter to form a crumbly mixture. Sprinkle the mixture over the sweet potato mixture. Place lid on cooker and cook on high setting 3 to 4 hours.
Yield: 12 to 16 servings
Note: I believe I got this recipe from Southern Living several years ago.
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