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.