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Prep 15min
Total3hr15min
Ingredients13
Servings8
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Ingredients
2
cans (29 oz each) sweet potatoes in syrup, drained, mashed (about 4 cups)
1/3
cup butter, melted
1/2
cup granulated sugar
3
tablespoons packed light brown sugar
2
eggs, slightly beaten
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/3
cup whipping cream
3/4
cup chopped pecans
3/4
cup packed light brown sugar
1/4
cup all-purpose flour
2
tablespoons butter, melted
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Steps
1
Spray 3 1/2-quart slow cooker with cooking spray. In large bowl, beat sweet potatoes, 1/3 cup butter, the granulated sugar, 3 tablespoons brown sugar, the eggs, vanilla, cinnamon and nutmeg with electric mixer on medium speed until smooth. Add whipping cream; stir well. Pour into slow cooker.
2
In small bowl, mix remaining ingredients. Sprinkle over sweet potato mixture.
3
Cover; cook on High heat setting 3 to 4 hours.
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An equal amount of pumpkin pie spice can be substituted in place of cinnamon and nutmeg in this recipe.
Toasting pecans and other nuts brings out their flavor. To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until golden brown.
Be sure to spray the inside of the slow cooker crock with cooking spray—cleanup will be much easier.
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Nutrition Facts
Serving Size:1 Serving
Calories
510
Total Fat
23g
0%
Saturated Fat
10g
0%
Sodium
220mg
0%
Total Carbohydrate
73g
0%
Dietary Fiber
3g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 2 1/2 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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