YIELD Makes 4 servings
Making cookies this holiday season? Check out these tips for making Christmas cookies.
INGREDIENTS
1 can (16 ounces) cut sweet potatoes, drained 1 can (12 ounces) evaporated milk, divided 1/2 cup packed light brown sugar 2 eggs, lightly beaten 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt Whipped cream Ground nutmegPREPARATION:
Slow Cooker Directions
- Process sweet potatoes with 1/4 cup evaporated milk in food processor or blender until smooth. Add remaining milk, brown sugar, eggs, cinnamon, ginger and salt; process until well blended. Pour into ungreased 1-quart soufflé dish. Cover tightly with foil. Crumple large sheet (about 15X12 inches) of foil; place in bottom of slow cooker. Pour 2 cups water over foil. Make foil handles.*
*To make foil handles, tear off three 18X3-inch strips of heavy-duty foil. Crisscross the strips so they resemble the spokes of a wheel. Place the dish or food in the center of the strips. Pull the foil strips up and over the dish and place it into the slow cooker. Leave the foil strips in while the food cooks, so you can easily lift the item out again when it is finished cooking.
- Transfer dish to slow cooker using foil handles. Cover; cook on HIGH 2-1/2 to 3 hours or until skewer inserted into center comes out clean.
- Use foil strips to lift dish from slow cooker; transfer to wire rack. Uncover; let stand 30 minutes. Garnish with whipped cream and nutmeg.