Ingredients
42
ounces
peach pie filling
(1.2
kg)
3⁄4
cup
brown sugar
(135
g)
2
tablespoons
lemon juice
(30
mL)
3⁄4
teaspoon
ground cinnamon
(2
g)
4
medium sweet potatoes, processed, use Cone #3
Directions:
- Combine peach pie filling, brown sugar, lemon juice and cinnamon in electric skillet.
- Set electric skillet temperature to 275°F/135°C. Heat and continue to stir ingredients until bubbly. Stir in sweet potatoes and cover.
- Cook at 275°F/135°C until Vapo-Valve™ begins to click. Reduce temperature to 200°F/93°C and cook for 15 - 20 minutes.
Tips:
- Cooking time may vary depending on how firm you like the sweet potatoes.
- Serve this dish in a small angel food cake cup and compliment with a dollop of whip cream, if desired.
Directions
Tips
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