Coconut-Pecan Sweet Potatoes Recipe
- 4 pounds sweet potatoes, peeled and cut into chunks
- 1/2 cup Diamond of California Chopped Pecans
- 1/2 cup flaked coconut
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup reduced-fat butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. Combine the pecans, coconut, sugar, brown sugar, butter, cinnamon and salt; sprinkle over potatoes.
- Cover and cook on low for 4 hours or until potatoes are tender. Stir in extracts. Yield: 12 servings.
Reviews for Coconut-Pecan Sweet Potatoes(6)
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Absolutely delicious! It's our new favorite. Tastes almost like dessert :)
My husband loves this recipe. He is the king of junk food, but loved the flavor in this dish, and I loved that it had way less fat and calories than traditional sweet potato casseroles. Will definitely be making this part of our recipe rotations!
my family loves sweet potatoes, so I have tried many recipes over the years. This one is by far The Best!
I definately will make this recipe again-it is a keeper-not just for the holidays, but for everyday use
I do not care for sweet potatoes but had to have two helpings of these. I looked forward to them as leftover too!
My husband loved these sweet potatoes! They're sweet, without being overly so, and the coconut and pecans complement the potatoes well.
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