Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1 cup pecans, roughly chopped
  • 1/4 cup brown sugar
  • 3 tbsp unsalted butter, melted
  • 2 tbsp all-purpose flour
  • 2 cups mini marshmallows

Instructions:

  1. Place the cubed sweet potatoes in the greased slow cooker. Stir in the melted butter, brown sugar, cinnamon, nutmeg, vanilla, and salt until potatoes are evenly coated.
  2. Cover and cook on High for 3 hours or Low for 6 hours, until the potatoes are fork-tender and the liquid has thickened.
  3. Use a hand mixer or masher directly in the pot to whip the mixture until smooth, then stir in the heavy cream to achieve a glossy finish.
  4. In a small skillet over medium heat, combine chopped pecans, brown sugar, melted butter, and flour. Stir constantly for 3–5 minutes until the sugar bubbles and the pecans are toasted.
  5. Spread the toasted pecan streusel over the mashed sweet potatoes and top with mini marshmallows.