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PEACHY GLAZED SWEET POTATOES




Source of Recipe


Pillsbury "Best Slow Cooker Meals" Magazine






Recipe Introduction


Prep Time: 15 Minutes





List of Ingredients



• SWEET POTATOES:
  
• 2-1/4 lbs dark orange Sweet Potatoes, peeled
  
• 1 cup Peach Pie filling (from 21 oz. can)
  
• 2 Tblsp Butter or margarine, melted
  
• 1 tsp grated Gingeroot
  
• 1/4 tsp Salt
  
• TOPPING:
  
• 2 Tblsp Brown Sugar
  
• 1 Tblsp Butter or margarine
  
• 1/8 tsp ground Cinnamon
  
• 1/2 cup coarsely chopped Pecans
  






Instructions



1. Spray a 4 to 6 Qt. Slow Cooker with non-stick cooking spray. Halve larger sweet potatoes lengthwise; cut each into 1/2-inch slices. Place in sprayed slow cooker. Add pie filling, 2 Tblsp Butter, Gingeroot and salt. Mix well to coat potatoes.
   
2. Cover; cook on high for 2-1/2 to 3-1/2 hours.
   
3. Meanwhile, line cookie sheet with foil. In small skillet, combine all topping ingredients. Cook over medium heat 2-3 minute, or until bubbly and glazed, stirring frequently. Spoon onto lined cookie sheet to cool.
   
4. Just before serving, gently stir potatoes. Sprinkle with topping.
   






Final Comments


YIELD: 10 Servings (1/2 cup each) - 200 calories per serving.