4lbraw sweet potatoespeeled and cut into ½-inch cubes
1cuplight brown sugar
4tablespoonbuttermelted
¼cupfresh orange juice
1tablespoonpumpkin pie spice
½teaspoonsalt
½cupheavy cream
1teaspoonpure vanilla extract
2 ½cupsmini marshmallowsdivided
1cupcandied cinnamon sugar pecansroughly chopped
Instructions
Spray the slow cooker insert with cooking spray.
Place the cubed sweet potatoes in a large mixing bowl. Add the brown sugar, meltd butter, orange juice, pumpkin pie spice and salt.
Mix until coated then pour into the slow cooker.
Cover and cook on high for 3 ½-4 hours or until fork tender.
Uncover, add the cream and vanilla. Mash using a potato masher. Mix well.
Stir 1 cup mini marshmallows into the mashed sweet potatoes.Sprinkle the top with chopped pecans and the remaining marshmallows.
Cover and cook on low for 10 minutes just until the marshmallows are softened and slightly melted.
Keep warm until serving.
Notes
May substitute toasted pecans for candied pecans, if desired. To toast pecans, spread on a baking sheet. Place into a preheated 350°F oven for 6-8 minutes, then cool.