Ingredients:

  • 4 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups mini marshmallows
  • 1/2 cup chopped pecans

Instructions:

  1. Place cubed sweet potatoes into the slow cooker. Distribute butter, brown sugar, cinnamon, and salt evenly over the top.
  2. Cover and cook on High for 3 hours 40 minutes (or Low for 6 to 8 hours) until a fork slides into the largest chunk with zero resistance.
  3. Stir in the vanilla extract and mash the potatoes directly in the crock pot using a potato masher until the desired consistency is reached.
  4. Spread the mashed mixture evenly across the bottom of the pot and sprinkle chopped pecans and mini marshmallows over the top.
  5. Cover and cook for another 20 minutes until marshmallows are puffed and melted. Optionally, broil in the oven for 2–3 minutes for a toasted crust.