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1. Spray an 8-quart slow cooker with non-stick spray.
2. Place the sweet potatoes in the slow cooker.
Add the brown sugar, maple syrup, butter, pumpkin pie spice, and salt and stir to combine.
3. Place the lid on the slow cooker and set it on high for 4 hours, or until the sweet potatoes are fork tender. There will be extra sauce at the bottom when done cooking.
You can pour it out if desired, or leave it to drizzle on top of the sweet potatoes when serving.
4. Five minutes before serving, remove the lia and top with marshmallows. Place the lid back on the sweet potatoes and let the marshmallows melt for 3 to 5 minutes.
Serve immediately!
🗒️ notes:
Storing: Store leftovers in an airtight container in the refrigerator. While best served fresh because of the melty marshmallows, this dish will keep for up to five days.
Freezing: You can freeze this dish without the marshmallows for up to 3 months in an airtight freezer save container.
Reheating: Reheat individual portions in the microwave for 30 seconds at a time until warmed all the way through. I like to add fresh marshmallows when reheating as the marshmallows will melt and disappear when stored and then reheated.
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