Makes 8 Servings
As more and more people are discovering the health benefits of sweet potatoes,
recipes are abounding. This delightful dessert uses coconuts and pecans to add a sweet flavor to this vegetable that is starting to turn heads with popularity.
INGREDIENTS:
½ cup butter
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
1 cup brown sugar
1 1-ounce can sweet potatoes, drained
2 eggs
2 teaspoons vanilla extract
¾ cup coconut milkshakes1/2 cup pecans, chopped
¼ cup flaked coconut, toasted
1 cup dulce de leche
INSTRUCTIONS:
Using a small sauce pan, melt the butter over medium heat. Whisk until it begins to turn a brownish color. Remove from heat and pour into a large mixing bowl.
In a medium-sized mixing bowl, combine the flour, baking powder, baking soda,
salt and cinnamon. Mix.
Mash sweet potatoes and add to the bowl of butter. Add brown sugar and beat together with an electric mixer. When creamy, add the eggs and vanilla and beat well.
Turn mixer speed to low and gradually add flour mixture, pouring in the coconut milk to keep moist. Continue mixing until smooth. Stir in pecans.
Spray the inside of the crock pot with canola oil and add the batter. Cover and cook for 45 minutes on low.
Remove lid and add the dulce de leche on top, spreading out evenly. Sprinkle with the toasted coconut and cover. Bake for 1 hour. Turn off the crock pot and allow to absorb the flavors for 45 minutes.