Ingredients:

  • 4 lbs Jewel or Garnet sweet potatoes, peeled and sliced into 1/2-inch rounds
  • 1/2 cup unsalted butter, sliced into pats
  • 1 cup dark brown sugar, packed
  • 1/4 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 2 cups miniature marshmallows
  • 1/2 cup pecan halves, toasted

Instructions:

  1. Peel the sweet potatoes thoroughly, removing any woody eyes or blemishes. Slice them into uniform 1/2-inch rounds to ensure even cooking.
  2. Place half of the sliced potatoes into the bottom of a 6-quart slow cooker.
  3. In a small bowl, whisk together the brown sugar, cinnamon, nutmeg, cloves, and salt. Sprinkle half of this mixture, along with half of the butter pats, half of the maple syrup, and half of the vanilla over the first layer of potatoes.
  4. Repeat the layering process with the remaining potatoes, sugar mixture, butter, syrup, and vanilla.
  5. Cover and cook on Low for 4 hours. Do not open the lid during the cooking process to maintain the necessary steam for the syrup.
  6. 30 minutes before the end of cooking, gently fold the potatoes to distribute the glaze. Top with miniature marshmallows and toasted pecans. Cover again until marshmallows are melted and gooey.