Slow Cooker Pecan-Topped Baked Sweet Potatoes

Photo: Stuart Burford/ Istock

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A tasty holiday dish, this one comes straight from your slow cooker.

See more slow-cooker recipes.

SERVINGS
6

INGREDIENTS
4 sweet potatoes, peeled and cut into 1⁄4-inch slices
3⁄4 cup brown sugar, firmly packed
1 (16-ounce) can whole-berry cranberry sauce
1 teaspoon vanilla extract
1 cup nonfat evaporated milk
4 tablespoons (1⁄2 stick) butter, cubed
1 cup chopped pecans
1⁄4 teaspoon kosher salt

PREPARATION
1. Use a 4-quart slow cooker. Stagger-stack sweet potatoes in your slow cooker. Cover with the brown sugar. Squish the cranberry sauce all over the top. Mix the vanilla with the milk, and pour on top. Dot with the butter. Sprinkle with the chopped pecans and salt.

2. Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours. This is done when the sweet potatoes have reached the desired tenderness. We like ours pretty squishy. Unplug the cooker and uncover. Let sit for 15 minutes before cutting. This is a wonderful addition to the holiday table.

From Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O'Dea. Copyright (c) 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

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