Spiced Sweet Potato Pudding |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 7 |
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One of my favorite fall desserts, this treat's rich flavors are well suited to the chillier months. I like to serve it over a slice of pound cake or a scoop of vanilla ice cream. Ingredients:
2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed |
3 eggs |
1 can (12 ounces) evaporated milk |
2/3 cup biscuit/baking mix |
1/2 cup packed brown sugar |
1/2 cup apple butter |
2 tablespoons butter, softened |
2 teaspoons vanilla extract |
1/3 cup finely chopped pecans |
pound cake, optional |
Directions:
1. In a large bowl, beat the first eight ingredients until well-blended. Pour into a greased 3-qt. slow cooker. Sprinkle with pecans. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Serve with pound cake if desired. Yield: 7 servings.
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