Ingredients
1/4 cup packed brown sugar2 tablespoons sweetened shredded coconut2 tablespoons chopped pecans, toasted1 teaspoon vanilla extract1/2 teaspoon salt1/4 teaspoon ground cinnamon2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes1 tablespoon butter, melted1/2 cup miniature marshmallows
Preparation
In a small bowl, mix the first six ingredients. Place sweet potatoes in a 3-qt. slow cooker coated with cooking spray; sprinkle with brown sugar mixture. Drizzle with butter.
Cook, covered, on low 5-6 hours or until sweet potatoes are tender. Turn off slow cooker. Sprinkle marshmallows over potatoes; let stand, covered, 5 minutes before serving.
