The classic baked sweet potato recipe drenched in cinnamon and allspice is an easy crock-pot recipe. Free up your oven and make this exotic spiced dish one of your family’s new Thanksgiving traditions.

Allspice Ground, Saigon Vietnamese Cinnamon Ground

4 medium sweet potatoes
1 cup brown sugar
3 Tablespoons cornstarch
1 teaspoon Saigon Vietnamese Cinnamon Ground
1/2 teaspoon Allspice
3 Tablespoons butter
optional toppings: marshmallows & pecans

Peel your sweet potatoes, and then wash them. Slice them into equal slices; this will help them cook evenly in the crock-pot.

Add the slices into the crock-pot.

Combine the brown sugar, cornstarch, cinnamon and allspice with a whisk. Pour over the sweet potatoes. Toss lightly. Slice the butter into small pats and dot them over the sweet potatoes.

Cook on low for 6-7 hours. Check the dish’s moisture level every hour or so. Add a 1/2 cup water five hours into cooking if needed.

Optional toppings: If desired, transfer the cooked sweet potatoes to a casserole dish and top with 1/2 cup pecans and marshmallows. Broil on low for about 3 minutes or until the marshmallows are slightly browned.