Pull out your slow cooker for this amazing side dish. Coconut gives this classic dish an update that will have your guests wanting seconds. Sweet potatoes slow cooked with pecans, coconut, sugar, and cinnamon with coconut and vanilla extract added at the end. It almost taste like you’re eating pie! The prep for this dish is so simple, and I have found it only takes about 3-1/2 hours to cook. During the holidays it’s always a bonus to find a dish that doesn’t have to take up room in the oven also. Enjoy!
4-lbs. sweet potatoes (about 6 medium),
peeled and cubed
1/2 C. chopped pecans
1/2 C. flaked coconut
1/3 C. sugar
1/3 C. packed brown sugar
1/4 C. butter, melted
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. coconut extract
1/2 tsp. vanilla extract
Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. In a small bowl, combine pecans, coconut, sugars, butter, cinnamon and salt; sprinkle over sweet potatoes.
Cook, covered, on low 4 to 4-1/2 hours or until sweet potatoes are tender. Stir in coconut and vanilla extracts. Serve warm.
Makes 12 servings
