Crock Pot Sweet Potato Casserole

Crock Pot Sweet Potato Casserole

Ingredients:

3/4 cup packed brown sugar

2 tablespoons butter

1 tablespoon pumpkin pie spice

1 tablespoon vanilla

3 1/2lb sweet potatoes, peeled and diced into 1/2-inch cubes

2 cups miniature marshmallows


Directions:

Spray oval 5-quart slow cooker with cooking spray.

In large microwavable bowl, mix brown sugar, butter, pumpkin pie spice, 1 teaspoon salt and 1 tablespoon water. Microwave uncovered on High 1 1/2 minutes, stirring once. Stir in vanilla. Add sweet potatoes; stir to coat thoroughly.

Pour mixture into slow cooker. Cover; cook on High heat setting 3 1/2 to 4 hours or until fork tender. Reduce to Warm heat setting until ready to serve.

Stir mixture; top with marshmallows, and cover 1 to 2 minutes or until marshmallows melt slightly.

Cinnamon Candied Almonds

Cinnamon Candied Almonds

Ingredients:

1 egg white

1 tsp. vanilla extract

1 tbsp. water

1 lb. Almonds

3/4 c. white granulated sugar

1 tsp. cinnamon

1 +1/2 tsp. fine grain sea salt


Directions:

Preheat your oven to 250 degrees F and line a sheet pan with parchment paper.

In a large bowl, combine the egg white, vanilla extract, and water. Beat mixture with a whisk until frothy, about 30 seconds.

Add the almonds and mix to coat.

Next, mix the sugar, cinnamon, and salt. Thus creating, what I like to call, "cinnamon sugar, salted."
Add the sugar mixture to the nut mixture, mixing gently with a spatula to thoroughly coat the nuts.

Spread the nuts evenly on the baking sheet and bake for one hour, stirring the nuts every 15 minutes or so.

Let the nuts cool on the pan and then store in an airtight container.