Holiday Stollen
By: Adam Winer
Updated: November 19, 2010
Holiday Stollen
| Sweet Potatoes | |
| 2 1/4 | lb dark-orange sweet potatoes, peeled |
| 1 | cup peach pie filling (from 21-oz can) |
| 2 | tablespoons margarine or butter, melted |
| 1 | teaspoon grated gingerroot |
| 1/4 | teaspoon salt |
| Topping | |
| 2 | tablespoons packed brown sugar |
| 1 | tablespoon margarine or butter |
| 1/8 | teaspoon ground cinnamon |
| 1/2 | cup coarsely chopped pecans |
Spray 4- to 6-quart slow cooker with cooking spray. Halve larger sweet potatoes lengthwise; cut each into 1/2-inch slices. Place in slow cooker. Add pie filling, 2 tablespoons margarine, the gingerroot and salt; mix well to coat potatoes. | |
| Cover; cook on High setting 2 1/2 to 3 1/2 hours. | |
| Meanwhile, line cookie sheet with foil. In small skillet, combine all Topping ingredients. Cook over medium heat 2 to 3 minutes, stirring frequently, until bubbly and glazed. Spoon onto foil-lined cookie sheet to cool. | |
| Just before serving, gently stir potatoes. Sprinkle with topping. |
Courtesy: pillsbury.com
