Sweet potatoes and pecans in the crockpot

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.8
  • Total Fat: 12.4 g
  • Cholesterol: 5.2 mg
  • Sodium: 51.1 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Sweet potatoes and pecans in the crockpot calories by ingredient


Introduction

Adapted from http://crockpot365.blogspot.com/2008/10/pe
can-topped-baked-sweet-potatoes.html. I eliminated the cranberry sauce and reduced the sugar and butter. High in calories, fats and sugars, but the fats are mostly monounsaturated, so if this fits into your ranges I say it's worth it. Adapted from http://crockpot365.blogspot.com/2008/10/pe
can-topped-baked-sweet-potatoes.html. I eliminated the cranberry sauce and reduced the sugar and butter. High in calories, fats and sugars, but the fats are mostly monounsaturated, so if this fits into your ranges I say it's worth it.
Number of Servings: 8

Ingredients

    4 sweet potatoes, skinned and sliced
    1 can of nonfat evaporated milk
    1/2 cup brown sugar
    1 tsp vanilla extract
    1 cup chopped pecans
    a bit of butter to dot on top

Directions

Put sweet potatoes in crockpot. Scatter brown sugar on top. Mix the vanilla into the evaporated milk, and pour over. Dot butter on top--I used about a tablespoon. Sprinkle pecans over the top.

Cook on high for about 3 hours, until potatoes reach desired consistancy. Serve as a side dish or dessert so you're not tempted to eat more than one portion! :)

Number of Servings: 8

Recipe submitted by SparkPeople user MARINASHU.