Slow Cooker Autumn Sweet Potatoes + Muffins

The following two recipes are super easy, delicious, and I love using the leftovers the next day because the result doesn't seem like leftovers.  The sweet potatoes go really nicely with roast turkey, chicken or pork.  Even if people say they don't usually like sweet potatoes, they will like these ones.  Also, because you use the slow cooker, you can get them ready early, so you don't have as much to do at dinner crunch time!  Believe me, the muffin recipe is WORTH IT!  The kiddos always gobble them up!

Little Miss Reegs on the run.  I can't seem to get a good picture of her lately.  She's either on the move, or she wants to 'SEE' the picture on the camera before I've even taken it.  Notice the barrette on the floor behind her?  She is really into "redoing" her hair.  In this picture, she's only got one of her pigtails in.

Can you stand still so Mommy can get a picture?  No?  Okay, I'll take what I can get!

Cooker Autumn Sweet Potatoes


Cooking Spray
4 pounds sweet potatoes, peeled and cut into 2 inch chunks
1 20-once can apple pie filling
2/3 cup raisins
3 Tbs butter, cut up

1 tsp cinnamon
½  tsp nutmeg
1 cup chopped pecans
1/3 cup sugar
2 Tbs butter

Before Cooking

1.  Spray slow cooker with cooking spray.  Add sweet potatoes, apple pie filling, raisins, 3 Tbs butter, cinnamon and nutmeg into slow cooker.  Cover; cook on low-heat for 6 hours or on high-heat for 3 hours.

After Cooking

2.  In a heavy skillet, combine pecans, sugar and 2 Tbs butter.  Cook and stir over medium heat for 10 minutes or until sugar mixture clinging to nuts turns golden and starts to melt.  Pour nut moisture onto a piece of foil; cool completely.  When nut mixture is cool, coarsely crush.  To serve, top potatoes with candied pecans.  Make ahead:  Prepare candied pecans as directed.  Cover; store at room temperature for up to 2 days.

Sweet Potato Muffins

2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 eggs
1 c. mashed sweet potato (or leftover Autumn Slow Cooker Sweet Potatoes)
1/2 c. sugar
1 c. milk
1/3 c. canola oil
1 Tbsp. cinnamon
1 Tbsp. nutmeg
2 Tbsps oatmeal
2 Tbsp. molasses
1/2 c. raisins

Preheat oven to 350F.
Sift flour, baking powder, and salt into a large bowl.
In a separate bowl, beat eggs with sweet potatoes. Add milk, sugar, oil, oatmeal, molasses, and spices; process or beat until smooth.
Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins.
Divide the batter between muffin cups.  Bake for 25 minutes or until they are lightly browned on top and a toothpick inserted comes out clean.

Love Twin B
xoxoxoxox