Crock Pot Sweet Potato Casserole

1

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.

2

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

3

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

4

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.

5

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

6

Add marshmallows evenly over the top of the casserole.

7

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.

8

Serve and enjoy!