Sweet potato crunch

Sweet potato crunch

Ingredients/Components

• sugar - 1 c
• eggs - 2 item
• vanilla - 1 tsp
• milk - 1/2 c
• salt - 1/2 tsp
• chopped nuts - 1 c
• flour - 1/2 c
• brown sugar - 1 c
• Dijon mustard - 2 Tbsp
• large garlic cloves, minced - 2 item
• thyme - 1/2 tsp
• stick melted oleo - 1 item
• grated fresh ginger - 1/2 Tbsp
• cooked, mashed yams 40 oz - 3 c
• salt pork, cut into matchsticks
• small white beans, rinsed and picked over - 2 c
• dark unsulfured molasses - 2 Tbsp
• imported bay leaves - 2 item
• grinds of pepper - 6 item

How to make sweet potato crunch:

Put all the ingredients plus 5 cups of water in an electric slow-cooker, cover and cook on low for 12 to 14 hours, regulating the heat to maintain an almost simmer. (Or cook in a tightly covered casserole in a 225° oven. Add a little boiling water if the beans begin to look dry.) They are done when they turn a dark reddish caramel brown. Correct the seasoning before serving.

Recipe categories: Low sodium, Potato, Vegetables.