Ingredients
4 large eggs, lightly beaten6 to 6-1/2 cups mashed sweet potatoes (without added milk or butter)1 cup 2% milk1/2 cup butter, melted1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon vanilla extract1/2 teaspoon ground nutmeg1/2 teaspoon lemon extract1 can (8 ounces) sliced pineapple, drained1/4 cup chopped pecans
Preparation
In a large bowl, mix first 9 ingredients. Transfer to a greased 3-qt. slow cooker. Top with pineapple and pecans.
Cook, covered, on low until a thermometer reads 160°, 4-5 hours.
