Pecan Topped Baked Sweet Potatoes

Pecan Topped Baked Sweet Potatoes by A Year of Slow Cooking


  • 4 peeled and sliced (1/4 inch thick) sweet potatoes
  • 1 can whole-berry cranberry sauce
  • 1 cup nonfat evaporated milk (in a can in the baking aisle—I don’t know how fresh transfers)
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2-4 T butter (you can control the amount)
  • 1 cup chopped pecans
  • 2 cups crumbled pretzels


  1. Spray a 4qt crock pot with cooking spray.
  2. Peel and slice the sweet potato and stagger-stack in your crockpot. Cover with the 3/4 cup of brown sugar. Open the can of cranberry jelly and squish it out all over the top of the sugar and potatoes.
  3. Mix the 1 tsp of vanilla with the cup of milk, and pour over the entire top.
  4. Slice the butter, and dot it on top.
  5. Crumble the pretzels and mix them with the chopped pecans. Sprinkle over the top.
  6. Cover and cook on low for 5-6. This is done when the sweet potatoes have reached desired tendency.
  7. Unplug and uncover. Let sit for 15 minutes before cutting into.

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