• 8servings
  • 190minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, D, E
MineralsZinc, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Canola oil cooking spray

  2. 2 29-ounce cans cut sweet potatoes, drained

  3. 1/2 cup pecans, finely chopped

  4. 6 tablespoons unsalted butter , cut into small pieces

  5. 2 tablespoons frozen orange juice concentrate, thawed

  6. 1/3 cup packed brown sugar

  7. 2 teaspoons pumpkin pie spice

  8. 1/4 teaspoon cayenne pepper

  9. 3 cups miniature marshmallows

Instructions Jump to Ingredients ↑

  1. Excerpted from Sandra Lee's book, Semi-Homemade Money Saving Slow Cooking (Wiley)

  2. Coat a 5-quart slow cooker with cooking spray. In a large bowl, stir together the sweet potatoes, pecans, butter and orange juice concentrate until combined. In a small bowl, stir together the brown sugar, pumpkin pie spice and cayenne pepper . Sprinkle over the sweet potato mixture and stir until combined. Spoon into the slow cooker.

  3. Cover and cook on low for 2 to 3 hours.

  4. Sprinkle the marshmallows over the top of the sweet potatoes in the slow cooker . Cover and cook on low for 15 more minutes, or until the marshmallows are melted.

  5. Photograph by Hallie Burton


Send feedback