Pineapple Sweet Potatoes Recipe

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Pineapple and pecans make a pretty topping for this no-fuss fall side dish. "It's light, tasty and not too sweet," notes Bette Fulcher of Lexington, Texas. "Making it in the slow cooker leaves extra space in the oven when preparing a holiday turkey and other dishes," she adds.

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Pineapple Sweet Potatoes Recipe

Prep: 10 min. Cook: 4 hours

Yield: 12-14 Servings

10 240 250

Ingredients

4 eggs
1 cup milk
1/2 cup butter, softened
6 to 6-1/2 cups mashed sweet potatoes (without added milk or butter)
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon lemon extract
1 can (8 ounces) DOLE® Pineapple Slices in 100% Pineapple Juice, drained
1/4 cup chopped pecans

Directions

In a large bowl, combine the first nine ingredients. Transfer to a 3-qt. slow cooker. Top with pineapple slices and pecans. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Yield: 12-14 servings.

Nutritional Facts 1 serving (3/4 cup) equals 262 calories, 10 g fat (5 g saturated fat), 81 mg cholesterol, 281 mg sodium, 38 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Pineapple Sweet Potatoes in Quick Cooking November/December 1999, p35