⅓ cup brown sugar; firmly packed
¼ cup margarine or unsalted butter; melted
¼ cup coconut
¼ cup Pecan Valley Pecan Pieces; toasted
¼ teaspoon ground cinnamon
¼ teaspoon coconut flavoring
¼ teaspoon vanilla
1. In a 3½ quart slow cooker, combine potatoes, sugar, margarine, coconut, pecans and cinnamon. Cover; cook on low for 6 to 8 or on high for 3 to 4 hours.
2. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.