Spicy Candied Sweet Potatoes

• Canola oil cooking spray
• 2 cans (29 ounces each) cut sweet potatoes, drained
• 1/2 cup finely chopped pecans
• 6 tablespoons butter, cut into small pieces
• 2 tablespoons frozen orange juice concentrate, thawed
• 1/3 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon cayenne pepper
• 3 cups miniature marshmallows

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

Cover and cook on Low heat setting for 2 to 3 hours.

Sprinkle marshmallows over top of sweet potatoes in slow cooker. Cover and cook on Low heat setting for 15 minutes more or until marshmallows are melted.

• Yields: 8 servings
• Preparation Time: Prep 10 minutes Cook 2 to 3 hours (Low) + 15 minutes (Low)