Ingredients:

  • 3 kg (6.6 lbs) Sweet Potatoes, peeled and cut into 1.5 cm (½-inch) cubes
  • 115 g (1 stick) Unsalted Butter, melted
  • 240 g (1 cup) packed Brown Sugar
  • 120 ml (½ cup) Whole or Semi-Skimmed Milk
  • 2 Large Eggs, lightly beaten
  • 10 ml (2 teaspoons) Vanilla Extract
  • 5 ml (1 teaspoon) Fine Sea Salt
  • 5 ml (1 teaspoon) Ground Cinnamon
  • 5 ml (½ teaspoon) Ground Nutmeg
  • 140 g (5 oz) Miniature Marshmallows
  • 60 g (½ cup) Chopped Pecans

Instructions:

  1. Prep the Slow Cooker: Generously grease the stoneware insert of the slow cooker (6-quart/5.7 L) with non-stick spray to prevent the sugary mixture from sticking and burning.
  2. Make the Glaze: In a large mixing bowl, whisk together the melted butter, brown sugar, milk, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg until smooth.
  3. Combine: Add the cubed sweet potatoes to the glaze mixture. Toss thoroughly to ensure every piece is coated.
  4. Load the Pot: Pour the entire sweet potato mixture into the prepared slow cooker.
  5. Cook: Cover the slow cooker and cook on HIGH for 3.5 to 4 hours, or on LOW for 6 to 8 hours. The potatoes are ready when they are fork-tender and easily pierced. Do not lift the lid during the first two hours.
  6. Mash: Once tender, remove the lid. Using a potato masher, mash the potatoes directly in the slow cooker insert to your desired consistency (smooth or chunky).
  7. Spread: Level the mashed sweet potatoes evenly across the bottom of the pot.
  8. Add Topping: Sprinkle the chopped pecans evenly over the surface, followed by an even layer of miniature marshmallows.
  9. Set the Topping: Replace the lid, but prop it slightly ajar (to allow moisture to escape). Cook on HIGH for an additional 15–30 minutes, or until the marshmallows are puffed and lightly golden brown. Watch closely to prevent burning.
  10. Serve: Turn off the slow cooker and let the casserole settle for 10 minutes before serving directly from the pot.