Ingredients
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3 lb (1.4 kg) sweet potatoes, peeled and cut into 1-inch cubes
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¼ cup unsalted butter, melted
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½ cup brown sugar, packed
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2 tablespoons olive oil (optional)
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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½ teaspoon salt
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¼ teaspoon black pepper
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1 teaspoon vanilla extract
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1 cup mini marshmallows
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½ cup chopped pecans
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2 tablespoons maple syrup (optional)
Instructions
1. Prepare the sweet potatoes: Peel the sweet potatoes and cut them into evenly sized cubes so they cook at the same rate.
2. Season the potatoes: Place the cubes in the slow cooker. Add melted butter, brown sugar, cinnamon, nutmeg, salt, black pepper, and vanilla extract. Toss gently until the potatoes are evenly coated.
3. Start slow-cooking: Cover with the lid and cook on LOW for 3–4 hours or HIGH for 2–3 hours. Stir gently once or twice if convenient. Cooking time varies depending on the size of the cubes and your slow cooker.
4. Check for tenderness: The sweet potatoes are ready when a fork slides easily into the cubes, but they still hold their shape. Avoid overcooking, which can make them mushy.
5. Add the pecans: Sprinkle the chopped pecans over the sweet potatoes during the last 20–30 minutes of cooking. For extra flavor, toast the pecans in a dry skillet for 2–3 minutes before adding them.
6. Add the marshmallows: Sprinkle the mini marshmallows over the top during the final 10–15 minutes. Cover until they soften and melt slightly. For a browned, toasted topping, transfer the mixture to an oven-safe dish and briefly broil the marshmallows, watching continuously.
7. Finish and serve: Drizzle with maple syrup if desired. Let the dish rest for 5 minutes, then serve warm as a holiday side dish or a comforting family meal.
Quick Nutrition Information
Estimated per serving, based on 8 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 280–330 kcal |
| Protein | 3–4 g |
| Carbohydrates | 45–52 g |
| Total fat | 10–13 g |
| Fiber | 5–7 g |
| Sugar | 20–27 g |
| Sodium | 180–260 mg |
Actual nutrition depends on the amount of butter, sugar, marshmallows, and pecans used.
Nut information: Contains pecans, a tree nut. For a nut-free version, omit the pecans or replace them with toasted pumpkin seeds if safe for your dietary needs.
Storage: Refrigerate leftovers in an airtight container within 2 hours and eat within 3–4 days. Reheat thoroughly before serving.
Pro tip: For a richer, more caramelized flavor, use dark brown sugar and add a pinch of cinnamon just before serving.