- 2 pounds sweet potatoes; peel, shredded
- ⅓ cup brown sugar; firmly packed
- ¼ cup margarine or unsalted butter; melted
- ¼ cup coconut
- ¼ cup pecan pieces; toasted
- ¼ teaspoon ground cinnamon
- ¼ teaspoon coconut flavoring
- ¼ teaspoon vanilla
- Toasted coconut
- In a 3½ quart slow cooker, combine potatoes, sugar, margarine, coconut, pecans and cinnamon. Cover; cook on low for 6 to 8 or on high for 3 to 4 hours.
- Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.
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