Thursday, October 30, 2008
ssshh. Don't look now, but Thanksgiving is around the corner. Tomorrow is actually Halloween, but I decided to get a move on and test out this sweet potato dish while I had 4 fresh in the house.
This is good. The kids liked it, Adam liked it, and while it was sweet, it wasn't overly sweet. No marshmallows were involved, which is usually how my kids enjoy baked sweet potatoes.
--4 peeled and sliced (1/4 inch thick) sweet potatoes
--1 can whole-berry cranberry sauce
--1 cup nonfat evaporated milk (in a can in the baking aisle---I don't know how fresh transfers)
--3/4 cup brown sugar
--1 tsp vanilla extract
--4 T butter
--1 cup chopped pecans
--2 cups crumbled pretzels (I used EnerG gluten free)
I used a 4 quart round crockpot, and it was a great size. If you have a bigger one, go ahead and use it, but the cooking time will be quicker.
Peel and slice the sweet potato and stagger-stack in your crockpot. Cover with the 3/4 cup of brown sugar. Open the can of cranberry jelly and squish it out all over the top of the sugar and potatoes.
Mix the 1 tsp of vanilla with the cup of milk, and pour over the entire top.
Slice the butter, and dot it on top.
Crumble the pretzels and mix them with the chopped pecans. Sprinkle over the top.
Cover and cook on high for 3-4 hours, or low for 5-6. This is done when the sweet potatoes have reached desired tendency. We like ours pretty squishy.
Unplug and uncover. Let sit for 15 minutes before cutting into.
These are some good sweet potatoes. The pretzels completely disappeared and are probably not necessary. I guess they added a bit of salt, but otherwise the texture was only from the pecans.
I liked the mixture of the tartness of the cranberries with the sweetness of the sweet potatoes.
I'd proudly serve these for Thanksgiving dinner.
I adapted this from the Halloween edition of Taste of Home, page 48. The original recipe asked for 1 cup brown sugar, 1/2 cup white sugar, and a WHOLE cup of butter. Woah.