4poundssweet potatoespeeled and cut into 1-inch pieces
½cupbrown sugarlight or dark
¼cupunsalted buttermelted
¼cupwater
2teaspoonscinnamonor to taste
2teaspoonsvanilla extract
1teaspoonpumpkin pie spiceor to taste
Saltto taste
2large eggslightly beaten
Topping:
2cupsmini marshmallows
½cupchopped pecans
Instructions
Add the diced potatoes to a 6-7 quart slow cooker that’s been sprayed with cooking spray.
4 pounds sweet potatoes
Combine the sugar, butter, water, cinnamon, vanilla, and pumpkin pie spice in a small bowl. Pour the mixture over potatoes, and stir to combine.
½ cup brown sugar, ¼ cup unsalted butter, ¼ cup water, 2 teaspoons cinnamon, 2 teaspoons vanilla extract, 1 teaspoon pumpkin pie spice
Cook on HIGH for 3-4 hours or LOW for 7-8 hours or until the potatoes are tender.
Use a potato masher or hand mixer to mash the potatoes. Taste, and add salt if desired. Stir in the eggs, cover, and cook for an additional 2 hours.
Salt, 2 large eggs
Remove the lid, top with marshmallows and pecans, cover again, and allow the marshmallows to soften slightly.
2 cups mini marshmallows, ½ cup chopped pecans
Serve warm. Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¾ -1 cup (makes 10-12 cups total). Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*We don't recommend double or tripling this recipe. As written, it takes up more than half the space in a 7-quart slow cooker, so doubling the recipe will cause it to be overfull.*Any of the spices and sugar can be adjusted to suit your tastes. As written, this casserole smells similar to a pumpkin pie and tastes very sweet, like a dessert. If you want something a little less sweet, feel free to play around with the sweetener amounts.