Slow-Cooked Peachy Glazed Sweet Potatoes

Take it easy and make your holiday sweet potatoes with a fruity glaze in the slow cooker.

  • prep time 15 min
  • total time 3 hr 45 min
  • ingredients 9
  • servings 10

Ingredients

Sweet Potatoes

2 1/4
lb dark-orange sweet potatoes, peeled
1
cup peach pie filling (from 21-oz can)
2
tablespoons margarine or butter, melted
1
teaspoon grated gingerroot
1/4
teaspoon salt

Topping

2
tablespoons packed brown sugar
1
tablespoon margarine or butter
1/8
teaspoon ground cinnamon
1/2
cup coarsely chopped pecans
  • 1 Spray 4- to 6-quart slow cooker with cooking spray. Halve larger sweet potatoes lengthwise; cut each into 1/2-inch slices. Place in slow cooker. Add pie filling, 2 tablespoons margarine, the gingerroot and salt; mix well to coat potatoes.
  • 2 Cover; cook on High setting 2 1/2 to 3 1/2 hours.
  • 3 Meanwhile, line cookie sheet with foil. In small skillet, combine all Topping ingredients. Cook over medium heat 2 to 3 minutes, stirring frequently, until bubbly and glazed. Spoon onto foil-lined cookie sheet to cool.
  • 4 Just before serving, gently stir potatoes. Sprinkle with topping.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    200
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    110mg
    110%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    3g
    3%
      Sugars
    12g
    12%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    360%;
    Vitamin C
    25%;
    Calcium
    2%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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