Peach and Pineapple Potatoes
Serves 4 to 6. Recipe is by Julie Kay.
4 medium-sized sweet potatoes, cut into large chunks
1 (20-oz.) can pineapple chunks, undrained
½ cup brown sugar
1 tablespoon cinnamon
1 cup fresh peach slices (peeled)
Extra fresh peaches, sliced for garnish, optional
1. Put sweet potatoes into slow cooker and top with pineapple chunks. Include juice.
2. Top with brown sugar and cinnamon and cook on Low for 4 to 6 hours. Add peaches during last hour of cooking. Dish is finished with potatoes are soft when pricked with a fork.
3. Add extra sliced peaches for garnish, if desired.