2poundssweet potatoespeeled and diced into 1/2-inch cubes
½cuplight brown sugarpacked
1 ½Tablespoonbutter
½Tablespoonground cinnamon
½Tablespoonwater
½Tablespoonvanilla extract
1cuppecans
1cupminiature marshmallows
Instructions
Spray slow cooker insert with cooking spray. Place the diced sweet potatoes in the slow cooker.
In a microwavable bowl, combine the brown sugar, butter, cinnamon, vanilla, and water. Microwave for 30 seconds, or until everything is melted together.
Pour the butter mixture over the sweet potatoes and stir to combine. Top with half the pecans.
Cover and cook on low for 5-7 hours or high for 3 to 5 hours, or until potatoes are tender.
Uncover, stir, and top with the marshmallows and remaining pecans. Re-cover and slow cook on low for just a few minutes to allow the marshmallows to melt.
Notes
Prefer mashed sweet potato casserole? Use a potato masher to mash the sweet potatoes before topping them with marshmallows.
Store in an airtight container in the refrigerator for up to 2-3 days.