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Slow Cooker Peachy Glazed Sweet Potatoes
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- #100749
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
Sweet Potatoes
2 1/4 pounds dark-orange sweet potatoes, peeled
1 cup canned peach pie filling
2 tablespoons margarine or butter, melted
1 teaspoon grated ginger root
1/4 teaspoon salt
Topping
2 tablespoons packed brown sugar
1 tablespoon margarine or butter
1/8 teaspoon ground cinnamon
1/2 cup coarsely chopped pecans
directions
Spray 4- to 6-quart slow cooker with cooking spray. Halve larger sweet potatoes lengthwise; cut each into 1/2-inch slices. Place in slow cooker. Add pie filling, 2 tablespoons margarine, the ginger root and salt; mix well to coat potatoes.
Cover; cook on High setting 2 1/2 to 3 1/2 hours.
Meanwhile, line cookie sheet with foil. In small skillet, combine all topping ingredients. Cook over medium heat 2 to 3 minutes, stirring frequently, until bubbly and glazed. Spoon onto foil-lined cookie sheet to cool.
Just before serving, gently stir potatoes. Sprinkle with topping.
added by
tblunt
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
165 calories, 8 grams fat, 24 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
November 9, 2012
This is one of the best sweet potato recipes ever. And.. it frees up the oven. I took this dish to work last year for our Thanksgiving feast and everyone loved it. The crock pot was scraped clean. I loved it so much that I went in search of the recipe for this years feast. Phew and i found it. Thank you.