Take a break and let your Crock-Pot do some work this Thanksgiving.
4 lb. sweet potatoes, peeled and finely diced
4 tbsp. melted butter
2 c. packed brown sugar
1/4 c. water
1 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
Pinch kosher salt
1 1/2 c. mini marshmallows
1/2 c. whole pecans
Grease Crock-Pot with cooking spray and place sweet potatoes in slow cooker.
In a medium bowl, combine butter, sugar, water, cinnamon, vanilla, and a pinch of salt. Whisk to combine. Pour over sweet potatoes and toss until they are fully coated. Cook on high for 4 hours, stirring every hour. Remove lid and top with marshmallows and pecans. Reduce heat to low and cover. Cook on high about 10 minutes more or until marshmallows are melted.