Ingredients
2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed3 large eggs1 can (12 ounces) evaporated milk2/3 cup biscuit/baking mix1/2 cup packed brown sugar1/2 cup apple butter2 tablespoons butter, softened2 teaspoons vanilla extract1/3 cup finely chopped pecansPound cake, optional
Preparation
In a large bowl, beat the first 8 ingredients until well-blended. Pour into a greased 3-qt. slow cooker. Sprinkle with pecans. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Serve with pound cake if desired.
