THANKSGIVING SWEET POTATO CASSEROLE IN THE CROCK POT ENJOY DAN:

     THANKSGIVING SWEET POTATO CASSEROLE IN THE CROCK POT

                                                                                         by CHEF DAN:

serves 8

INGREDIENTS:

5 sweet potatoes

1/2 cup chicken broth

1/2 cup cranberry juice juice

1 cup fresh cranberries

1 apple, peeled and diced

1/4-cup butter, cubed

2 eggs lightly battened

1 teaspoon EACH vanilla extract and almond extract

3 tablespoons pure maple syrup

1/2-teaspoon ground cinnamon

1/3-cup coconut milk

FOR THE TOPPING:

1/2-cup brown sugar

1/3-cup melted butter

1/3-cup almond flour

1 cup pecans

DIRECTIONS:

1.   Spray the crock pot with Pam.

2.   Peel sweet potatoes and cur into even 1/2-inch cubes.

3.   Place potatoes into your crock pot.

4.   Add chicken broth, apple juice and sprinkle with the cubed butter on top.

5.   Cover and cook on high for 3 hours, or until sweet potatoes are soft enough to mash.

6.   Use a potato masher and mash the potatoes to your desired consistency.

7.   Add fresh cranberries, and next, 8 ingredients: stir to combine.

8.   In separate bowl combine topping ingredients and stir to coat.

9.   Sprinkle over the mashed sweet potatoes, replace lid and continue to cook on high for 2 more hours.

ENJOY DAN:                                               HEART AND SOUL IN THE KITCTEN!!