Pecan Sweet Potatoes | Carson Tahoe Health

Pecans and sweet potatoes: a delicious seasonal combination. ?With the slow cooker, you’ll enjoy that smell of them cooking for five sweet hours. ?A tasty holiday dish, that comes straight from your slow cooker.

Serves 6

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

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.