For Christmas, we served ham this year and were looking for a side to go along with it that would be a little unexpected, but not too far outside the norm. This recipe from the Pillsbury Best Loved Holiday 2009 magazine fit the bill. It was relatively quick-prep, incorporated a new ingredient — peach pie filling! — into sweet potatoes, and let me cook the potatoes in the crockpot. What could be an easier start to Christmas morning than getting these going?
Slow-Cooked Peachy Glazed Sweet Potatoes
2 1/4 lb dark-orange sweet potatoes, peeled
1 c peach pie filling
2 Tbsp butter or margarine, melted
1 tsp grated ginger
1/4 tsp salt
Topping
2 Tbsp brown sugar
1 Tbsp butter or margarine
1/8 tsp ground cinnamon
1/2 c chopped pecans
Spray a 4-to-6-quart slow cooker with cooking spray. Halve larger sweet potatoes lengthwise; cut each into 1/2 in slices. Place in slow cooker. Add pie filling, 2 Tbsp butter, ginger, and salt; mix well to coat potatoes.
Cover; cook on high setting 2 hours 30 minutes to 3 hours 30 minutes.
Meanwhile, line a cookie sheet with foil. In 8 in skillet, mix topping ingredients. Cook over medium heat 2 to 3 minutes, stirring frequently, until bubbly and glazed. Spoon onto the cookie sheet to cool.
Just before serving, gently stir potatoes. Sprinkle with topping.