Sweet Potatoes with Pecans for 6 Qt. Slow Cooker

Sweet Potatoes with Pecans for 6 Qt. Slow Cooker

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product: 6 Quart Slow Cooker

  • 4 large sweet potatoes, peeled and cut into 1/4 inch slices
  • 1/2 cup brown sugar, firmly packed
  • 1 bag dried cranberries
  • 1 teaspoon vanilla extract
  • 1 cup evaporated milk
  • 4 tablespoons butter, cubed
  • 1 cup chopped pecans
  • 1/4 teaspoon kosher salt

 

Directions

1. Place sliced potatoes across the bottom of the slow cooker.  Cover with the brown sugar and cranberries.  Mix the vanilla with the milk and pour on top.  Dot with the butter and sprinkle with salt.

2. Cover and cook on LOW for 5 hours or HIGH for 3 to 4 hours until potatoes reach their desired tenderness. 

3. Add pecans about halfway through the cooking cycle.  Note:  Pecans can be added at the beginning of the cook cycle, but they will break break down into fine pieces. 

4. Let stand uncovered a few minutes before serving.

Serves: 6-8

TEST KITCHEN TIP:
  Whole-berry cranberry sauce can be substituted for the fresh dried berries.

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

This recipe developed by Hamilton Beach Brands, Inc.
 

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top