- 2-1/4 pounds sweet potatoes, peeled and cubed
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup peach pie filling
- 2 tablespoons butter, melted
- 1/4 teaspoon ground cinnamon
- 1/2 cup granola without raisins, optional
- Place potatoes in a 3-qt. slow cooker coated with cooking spray. Toss with salt and pepper. Top with pie filling and drizzle with butter. Sprinkle with cinnamon. Cover and cook on low for 5-7 hours or until potatoes are tender. Sprinkle with granola if desired. Yield: 6 servings.
Originally published as Peachy Sweet Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p83
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