1/2 cup chopped pecans
1/2 cup flaked coconut
1/3 cup sugar
4 lbs. sweet potatoes, peeled - cut into chunks
1/3 cup packed brown sugar
1/4 cup (1/2 stick) butter, melted
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. coconut extract
1/2 tsp. vanilla extract
1/2 tsp. almond extract (optional)

Place sweet potatoes in a 5 quart slow cooker coated with cooking spray. Combine all other ingredients - except the extracts. Sprinkle the ingredients over the potatoes. Cover - cook on low for 4 hours or until potatoes are tender. Stir in extracts.

Yield: 12 servings

Submitted by: Phyllis Chittum