Thursday, November 5, 2009

Sweet Potato and Pecan Casserole

Sweet Potato and Pecan Casserole

1 can (40 ounces) sweet potatoes, drained and chop potatoes into bite size pieces
1/2 cup apple juice
1/3 cup plus 2 tablespoons butter, melted and divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 eggs, beaten
1/3 cup chopped pecans
1/3 cup brown sugar
2 Tablespoon all-purpose flour

Spray slow cooker with cooking spray. Mix potatoes, apple juice, 1/3 cup butter, salt, cinnamon and pepper in large bowl. Beat eggs in separate bowl and stir to mix with above ingredients. Pour mixture into crock pot.

Combine Pecans, brown sugar, flour and remaining butter in small bowl. Spread mixture over sweet potatoes.

Cover and cook on LOW for 3 to 4 hours. Serves 6 to 8 servings.

Tip: If you want to use fresh sweet potatoes, I would cook on LOW for 6 to 8 hours.

Happy Slow Cooking! Enjoy and Hugs....

More Holiday Recipes from Hazel's Crock Pot Kitchen...

1 comment:

adrienne said...

I like sweet potatoes any time of year - I can use some more ideas for how to fix them. These sound yummy!