coconut-pecan sweet potatoes

This recipe came from a taste of home slow cooker book. I made it as our veggie the other day with the pasta beef satay, then decided to do sir fry veggies instead, but this was sweet like a sweet potato pie. Brandon gave these a 5, but I took them to a 4.

 

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 3/4 inch cubes
• 1/4 cup packed brown sugar
• 2 tablespoons flaked coconut
• 2 tablespoons chopped pecans, toasted (oops, I didn't toast them.)
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 Tablespoon butter, melted
• 1/2 cup miniature marshmallows.

Directions:

1. Place sweet potatoes in a 3 quart slow cooker coated with cooking spray. Combine the brown sugar, coconut, pecans, vanilla, salt and cinnamon; sprinkle over sweet potatoes. Drizzle with butterl
2. Cover and cook on low for 5-6 hours or until potatoes are tender, sprinkling with marshmallows during the last 5 minutes of cooking time.