Page 60 - 2019octnov

Slow-Cooker Sweet Potato Casserole

by Pillsbury Kitchens
Ingredients

• ¾ cup packed brown sugar
• 2 tablespoons butter
• 1 tablespoon pumpkin pie spice

• 1 teaspoon salt
• 1 tablespoon water
• 1 tablespoon vanilla

• 3 1/2lb sweet potatoes, peeled and diced into
1/2-inch cubes
• 2 cups miniature marshmallows

Steps

1 Spray oval 5-quart slow cooker with cooking spray.
2 In large microwavable bowl, mix brown sugar, butter, pumpkin pie spice, salt and water. Microwave
uncovered on High 1 1/2 minutes, stirring once. Stir in vanilla. Add sweet potatoes; stir to coat thoroughly.
3 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.
4 Stir mixture; top with marshmallows, and cover 1 to 2 minutes or until marshmallows melt slightly.

Pumpkin Cheesecake Dip

by Melissa Russo
Ingredients

• 1 - 8 ounce package of cream cheese softened

• 2 cups powdered sugar
• 1 - 15 ounce can of Libby's pumpkin
• 2 tablespoons pumpkin pie spice

• 1 teaspoon pure vanilla

Steps

1. Add softened cream cheese and sugar to a mixing bowl. Mix
until smooth.
2. Add pumpkin, vanilla and pumpkin pie spice and mix well.

3. Transfer to serving bowl, cover and chill for 4 hours.
4. Serve with apple slices, pear slices, ginger snaps or graham
crackers

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