Ingredients:

  • 3 lbs sweet potatoes, peeled and sliced into 1/2-inch rounds
  • 1 tbsp neutral oil
  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups mini marshmallows

Instructions:

  1. Peel the sweet potatoes and slice them into uniform 1/2-inch rounds. Lightly grease the bottom of the slow cooker with neutral oil.
  2. Arrange the potato slices in the slow cooker, layering them slightly to maximize space.
  3. In a medium bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and pepper.
  4. Pour the glaze mixture evenly over the potatoes.
  5. Cover and cook on Low for 6 hours until potatoes are fork-tender and the sauce is a deep mahogany brown.
  6. Transfer the potatoes and syrup into a baking dish, sprinkle with mini marshmallows, and broil for 2–3 minutes until marshmallows are toasted.