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This dish makes a wonderful accompaniment to poultry, which is why it is traditionally served with roast turkey. It’s slightly sweet, so if you’re feeling the urge, enjoy leftovers with a little cream for dessert or an afternoon snack.
Serves 6


Greased baking dish
Large (approx. 5 quarts) slow cooker


• 4 medium sweet potatoes, cooked and peeled (2 lbs/1kg) 4
• 2 tablespoons butter (25 mL)
• 2 tablespoons Demerara or other raw cane sugar (25 mL)
• 1/2 teaspoon salt (2 mL)
• 1/2 teaspoon freshly ground black pepper (2 mL)
• 1/2 teaspoon freshly grated nutmeg (2 mL)
• 2 eggs

• 1/2 cup chopped pecans (125 mL)
• 1/2 cup dry bread crumbs (125 mL)
• 2 tablespoons Demerara or other raw cane sugar (25 mL)
• 1 teaspoon ground cinnamon (5 mL)
• 2 tablespoons melted butter (25 mL)


1. In a food processor, combine sweet potatoes, butter, sugar, salt, pepper and nutmeg. Pulse until blended. Add eggs and process until smooth. Transfer to prepared dish. Cover with foil and secure with a string.

2. Place in slow cooker stoneware and pour in enough hot water to come 1 inch (2.5 cm) up the sides of bowl. Cover and cook on High for 3 to 3-1/2 hours, until pudding is set.

3. Topping: In a bowl, combine pecans, bread crumbs, brown sugar and cinnamon. Mix well. Add butter and mix to blend. When pudding has finished cooking, preheat broiler. Remove foil and sprinkle topping evenly over pudding. Place under broiler until browned.

Make Ahead
Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.

Recipe From Slow Cooker Comfort Food by Judith Finlayson
 (Robert Rose, September 2009, Softcover/$24.95)



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