Slow-Cooker Sweet Potato Marshmallow Pecan Bake Step-by-step instructions

Before you start

Before starting, peel and cube the sweet potatoes, and measure all ingredients. Bring a large pot of water to a boil for the sweet potatoes. Melt the butter and set aside to cool slightly.

Have a 6-quart slow cooker ready. If using an electric mixer, ensure the beaters are clean and dry. The eggs should be at room temperature to blend smoothly into the sweet potato mixture.

Instructions

Prep and Mix

1. 1Prepare the Sweet Potato Soufflé
   Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well and return to the pot. Mash the sweet potatoes until smooth. Add the melted butter, brown sugar, vanilla, cinnamon, and eggs. Beat with an electric mixer until light and fluffy, about 2 minutes.
   Look for The mixture is smooth, creamy, and well combined with no lumps.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For an extra-smooth texture, press the mashed sweet potatoes through a fine-mesh sieve before mixing.
2. 2Make the Streusel
   In a small bowl, stir together the chopped pecans, brown sugar, and melted butter until the mixture is crumbly and well coated.
   Look for The streusel is clumpy and holds together when pressed.
   Tip Chop the pecans evenly so they toast at the same rate.

The sweet potato base is smooth, creamy, and well combined with no lumps. The streusel is crumbly and holds together when pressed. The slow cooker is ready, and all ingredients are prepped and within reach.

Slow-Cook

3. 3Layer in the Slow Cooker
   Spread the sweet potato mixture evenly into the bottom of a 6-quart slow cooker. Sprinkle the pecan streusel over the top, covering the surface completely.
   Look for The streusel forms an even, sandy layer over the sweet potatoes.
   Tip Use a spatula to gently press the streusel into the sweet potato base so it adheres.
4. 4Slow-Cook the Casserole
   Cover the slow cooker and cook on HIGH for 2.5 hours, until the edges are bubbling and the streusel is caramelized and fragrant.
   Look for The casserole is hot, bubbling at the edges, and the pecans smell toasted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not lift the lid during cooking; the steam helps the casserole cook evenly.

The casserole is hot and bubbling at the edges. The streusel has turned a deep amber and smells richly of caramelized sugar and toasted pecans. The sweet potato base is set and no longer jiggly in the center.

Top and Serve

5. 5Melt the Marshmallows
   After the slow-cooking time, sprinkle the mini marshmallows evenly over the hot casserole. Cover and cook on HIGH for 10 more minutes, until the marshmallows are puffed and lightly golden.
   Look for The marshmallows are soft, puffy, and just beginning to brown on top.
   Tip Watch closely; marshmallows can brown quickly. If they need more color, switch to broil for 1 minute, but keep an eye on them.
6. 6Serve Warm
   Scoop the warm casserole into serving dishes, making sure each portion gets some gooey marshmallow and candied pecan topping.
   Look for The marshmallows stretch as you scoop, and the pecans are glossy and caramelized.
   Tip Use a large spoon or spatula to keep the layers intact when serving.

The marshmallows are puffed, soft, and lightly golden on top. When scooped, the marshmallows stretch and the pecans are glossy.

The casserole is ready to serve warm. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

Avoid overmixing the sweet potato base, as that can make it gummy. Do not open the slow cooker during the 2.5-hour cook time, as heat escapes and extends cooking. Be careful not to overcook the marshmallows; they can go from golden to burnt quickly.

If the streusel is browning too fast, reduce the heat to LOW for the last hour. Also, ensure the sweet potatoes are fully tender before mashing to avoid lumps in the soufflé.

How to tell it’s done

The casserole is done when the edges are bubbling and the streusel is deep golden brown and caramelized. The internal temperature should reach at least 160°F (71°C) in the center, as the eggs must be fully set.

The marshmallows should be puffed and lightly golden, not burnt. Let the casserole rest for 5 minutes before serving so the layers set slightly, making it easier to scoop.

• Egg dishes: 160°F (71°C) in the thickest part