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Potato: Peachy Glazed Sweet Potatoes

Source of Recipe

Pillsbury


List of Ingredients

POTATOES:
2 1/4 pounds dark orange sweet potatoes, peeled
1 cup peach pie filling (from 21 oz can)
2 tablespoons butter, melted
1 teaspoon grated gingerroot
1/4 teaspoon salt

TOPPING:
2 tablespoons brown sugar
1 tablespoon butter
1/8 teaspoon cinnamon
1/2 cup coarse chopped pecans


Recipe

Spray 4-6 quart slow cooker with nonstick cookign spray. halve larger sweet potatoes lengthwise; cut each into 1/2" slices. Place ins prayed slow cooker. Add pie filling, 2 tbl. butter, gingerroot and salt; mix well to coat potatoes. Cover and cook on high setting for 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 for 2-3 minutes or until bubbly and glazed, stirring frequently. Spoon onto foil lined cooie sheet to cool. Just before serving, gently stir potatoes. Sprinkle with topping. Makes 10 servings.