4 large sweet potatoes, peel and cut into 1 1/2-inch cubes
1 large Granny Smith apple, peel and chopped
1 (14 oz) can chicken broth
1/2 cup whipping cream
1/4 cup firmly packed light brown sugar
2 tablespoons butter
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 cup chopped toasted pecans
Place sweet potatoes, apple and chicken broth in 6 quart slow cooker. Cover and cook on LOW for 8 hours.
Drain potatoes and apples. Return to slow cooker. Add whipping cream, brown sugar, butter, salt and cinnamon. Beat at medium speed with an electric handheld mixer until smooth and blended. Stir in pecan.
Serves 6 to 8
KitchenAid 5-Speed Ultra Power Hand Mixer, Empire Red