Thursday, April 17, 2014

Crockpot Sweet Potato Chunks (WW Points)

If you're looking for a delicious sweet tater dish to add to your Easter menu, here it is!! *-* It's cooked in the crockpot, freeing up the oven for other things. 
(I also cook my ham in a bigger crockpot). 

This tasty recipe is in my newest cookbook, Love at First Bite

I've slightly adapted a recipe found in the Cookbook, from Hungry Girl.  (I added a little water to the 'sauce'). 

If you are fond of the combo of sweet taters and apples, as I am, you'll love this one too! Applesauce sweetens up this dish, naturally, and adds more texture overall to this scrumptious side dish. 

Each serving has 4 Weight Watchers (Old) Points..nutritional info below. 

TIP: I know sweet potatoes can be a real bugar to peel...I microwave mine just a few minutes to soften it up...poking a few holes into it prior.  Makes the job of peeling a bit easier. 


2 lbs. sweet potatoes, peeled and cut into 1/2" cubes
(about 4 medium potatoes)
1 c. unsweetened applesauce
1/4 c. brown sugar, packed
(or 2 Tb. Splenda Brown Sugar Blend)
1 Tb. water
3 Tb. diet margarine, melted
1 tsp. ground cinnamon
(or 1/2 tsp. each cinnamon & nutmeg - my preference)
1/2 c. chopped pecans, toasted 

Place prepared sweet potatoes in crockpot sprayed with nonstick cooking spray.  Mix remaining ingredients, except pecans; spoon over potatoes. Cover and cook on low for 3 - 4 hours or until potatoes are very tender.  Toast pecans in ungreased skillet over medium low heat for 5 - 7 minutes (or place in bowl in microwave - heat in 1 minute increments, stirring between each, until you can smell that nutty fragrance.)

Sprinkle pecans over sweet potatoes; serve immediately.

Yield: 6 servings 

Nutritional info per serving: Calories: 225; Fat: 7 gr.; Fiber: 4 gr. 

Linked to Weekend Potluck
Whatcha Crockin Wednesday

Here's another lovely sweet tater dish you might like...
Creamy Twice-Baked Sweet Potatoes

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