Coconut Pecan Sweet Potatoes


POINTS: 4
MAKES: 6 servings
CRISPY RATING: Incredible!!

Ingredients
  • 2 lb sweet potatoes, peeled and shredded or cubed
  • 1/3 cup brown sugar, packed
  • 1/4 cup light butter, melted
  • 1/4 cup coconut
  • 1/4 cup pecans, chopped and toasted
  • 1/4 tsp ground cinnamon
  • 1/4 tsp coconut flavoring
  • 1/4 tsp vanilla
  • Toasted coconut, optional

1. In your crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover; cook on low for 6 to 8 or on high for 3 to 4 hours.

2. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.


MY NOTES AND THOUGHTS:

I've made this in the oven, too. Just combine everything into a covered casserole and bake at 375 or so for a long time.

This recipe is from the Weight Watchers Recipe Review Board, posted by Aimster.

From MC - Per Serving: 221 Calories; 8g Fat (33.1% calories from fat); 3g Protein; 36g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 65mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.


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