3poundssweet potatoes(peeled and cut into 1" slices; yams can also be used)
1stickbutter
1cupgranulated sugar
1½cupsbrown sugar
¼cuporange juice(water may be used)
1½teaspoonsvanilla extract
1teaspoonground cinnamon
¼teaspoonground nutmeg
½cuppecans(chopped)
½ to 1cupmini marshmallows for garnish
Instructions
In a medium saucepan, add butter, sugar, brown sugar, water, vanilla, cinnamon, and nutmeg over medium-high heat. Bring to a boil, stirring occasionally for 3 minutes. Remove from heat. (Be careful not to burn, reduce heat if needed.)
Spray the inside of the crockpot with nonstick spray. Layer half of the sweet potatoes on the bottom of the slow cooker, sprinkle ¼ cup pecans, and pour half of the syrup over the top. Repeat with the second layer ending with pecans.
Cover and cook on high for 2 to 3 hours or until the potatoes are fork-tender. Remove lid and continue to cook on high for 30 more minutes.
Using a slotted spoon, transfer the sweet potatoes to a serving bowl with a slotted spoon. Top with marshmallows, then spoon some of the pot juices over the top.
Notes
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TIP: Due to the high sugar content, the syrup can burn easily when boiling on this stove. Be careful and turn the heat down if needed.
STORAGE: Store in an airtight container for up to 4 days or freeze for 4 months.
VARIATIONS: For more melted marshmallows, place them over the sweet potatoes directly in the crockpot after cooking. Allow them to melt and then serve. Yams can be used in place of sweet potatoes; 1 cup light corn syrup may be used instead of granulated sugar; a ¼ cup of pure maple syrup can be substituted for ¼ of the granulated sugar; toast the pecans for even more flavor.
SERVING SUGGESTIONS: Sprinkle with a little cinnamon over the top before servings. Serve warm.