Ingredients:

  • 4 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 0.5 cup unsalted butter, melted
  • 0.5 cup light brown sugar, packed
  • 0.25 cup whole milk
  • 2 large eggs, beaten
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.5 tsp fine sea salt
  • 1 cup pecans, chopped
  • 0.33 cup all-purpose flour
  • 0.33 cup brown sugar, packed
  • 3 tbsp unsalted butter, chilled and cubed
  • 2 cups mini marshmallows

Instructions:

  1. Peel 4 lbs of sweet potatoes and cut them into 1 inch cubes.
  2. Place cubes in the slow cooker with 0.5 cup melted butter, 0.5 cup brown sugar, vanilla, and spices.
  3. Cover and cook on High for 4 hours until the potatoes shatter when pressed with a fork.
  4. Use a masher or mixer to process the potatoes until smooth.
  5. Slowly whisk a small amount of the hot potato mash into the 2 beaten eggs before adding them to the pot.
  6. Stir in 0.25 cup whole milk and the egg mixture until the texture is silky and glossy.
  7. In a small bowl, mix 1 cup chopped pecans, 0.33 cup flour, 0.33 cup brown sugar, and 3 tbsp chilled butter until it looks like wet sand.
  8. Spread the pecan mixture over the potatoes.
  9. Sprinkle 2 cups mini marshmallows over the pecans.
  10. Cover and cook for another 15-20 minutes until the marshmallows are puffed and gooey.