Crockpot Dulce De Leche Sweet Potato Pudding Cake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 1 |
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This is Emily Hobb's recipe from Just a Pinch Recipe Club. I really want to make this so I'm posting here for safekeeping and to get the nutritional info :) How cool that you bake this in a crockpot!! Ingredients:
1/2 cup unsalted butter |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons ground cinnamon |
1 cup brown sugar |
1 (15 ounce) can sweet potatoes, drained, finely mashed |
2 large eggs |
2 teaspoons vanilla extract |
3/4 cup coconut milk |
1/2 cup pecans, toasted and finely chopped |
1 cup dulce de leche |
1/4 cup flaked coconut, toasted |
Directions:
1. Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.
2. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium speed, until creamy - about 1 minute. Beat in eggs and vanilla until combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.
3. Spray a slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.
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