- 5 lbs sweet potatoes, peeled and chopped
- 3 cups water
- 1/2 cup milk (or heavy cream)
- 1/2 stick butter
- 3/4 cup brown sugar
- 1 Tbsp pumpkin pie spice
- 1/2 cup brown sugar
- 1/2 stick butter, melted
- 1 cup pecans pieces
- 2 cups mini marshmallows
Place sweet potatoes and water in crockpot. Cover and cook on high for four hours, or until the potatoes are tender.
Drain the water.
Mash the sweet potatoes using a potato masher or an immersion blender.
Add milk, pumpkin pie spice, 1/2 stick butter and 3/4 cup brown sugar.
Stir until combined. Then, smooth the top.
In a small mixing bowl, combine all the topping ingredients, except the marshmallows.
Sprinkle topping mixture over mashed sweet potatoes.
Top with marshmallows. Then, cover and heat for 15 minutes, or until marshmallows have melted.
Try This: Use your crockpot to make your mashed sweet potatoes. Then, transfer them to a 9″ x 13″ casserole dish, add your nut topping, and bake in a 350 degree oven for 15-20 minutes. Add the marshmallows. Then, bake for another five minutes to melt them. This will crisp up the nut topping, toast the marshmallows and give you a casserole dish to carry to the table.