Coconut-Pecan Sweet Potatoes

from the kitchen of Jackie

Ingredients
4 pounds sweet potatoes, peeled and cut into chunks
1/2 cup chopped pecans
1/2 cup flaked coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup reduced-fat butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Directions
Place sweet potatoes in a 5-qt. slow cooker coated with cooking
spray. Combine the pecans, coconut, sugar, brown sugar, butter,
cinnamon and salt; sprinkle over potatoes.

Cover and cook on low for 4 hours or until potatoes are tender. Stir in extracts. Yield: 12 servings.

Nutrition Facts: 2/3 cup equals 211 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 103 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g protein.

“These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things.” Coconut gives this classic dish a new, mouthwatering flavor. Raquel Haggard - Edmond, Oklahoma


12 ServingsPrep: 15 min. Cook: 4 hours