Crock Pot Sweet Potato Casserole


In a 6-8 quart crockpot, add half of your cubed sweet potatoes and evenly sprinkle ¼ cup brown sugar and ¼ cup pecans over them.


Repeat this layer one more time using the remaining sweet potatoes and another ¼ cup of brown sugar and ¼ cup of pecans.


In a large bowl, mix the melted butter, nutmeg, pumpkin pie spice, cinnamon, salt, and vanilla extract until well combined.


Pour this mixture over your sweet potatoes and place the lid on the crock pot. Cook on high for 4 hours and then drain any excess liquid from the crock pot.


Using a potato masher or large fork, mix and mash the potatoes until you reach a texture you prefer.


Add marshmallows evenly over the top of the casserole.


Replace the lid and warm the casserole until the marshmallows are melted. To toast the marshmallows, use a brulee torch to gently toast the tops of the marshmallows.


Serve and enjoy!