NEW CASTLE —
Pecan topped baked
sweet potatoes in crockpot
- 4 peeled and sliced (1/4 inch thick) sweet potatoes
- 1 can whole-berry cranberry sauce
- 1 cup nonfat evaporated milk
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 2 cups crumbled pretzels
Peel and slice the sweet potato and stagger-stack in your crockpot. Cover with the 1/2 cup of brown sugar. Open the can of cranberry jelly and spread it out over the top of the sugar and potatoes.
Mix the 1 tsp of vanilla with the cup of milk, and pour over the entire top.
Crumble the pretzels and mix them with the chopped pecans. Sprinkle over the top.
Cover and cook on high for 3-4 hours, or low for 5-6.