Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/3 cup unsalted butter, melted
  • 1 cup pecans, roughly chopped

Instructions:

  1. Place the cubed sweet potatoes, cubed butter, brown sugar, cinnamon, and salt into the slow cooker. Stir well to ensure every cube is coated. Note: Coating the potatoes in fat prevents them from sticking
  2. Set the slow cooker to Low for 6 hours (or High for 3 hours). Cook until the potatoes are fork tender and easily slide apart.
  3. Stir in the vanilla extract.
  4. Mash the potatoes directly in the pot using a potato masher or immersion blender until the mixture is smooth and glossy.
  5. In a small bowl, combine the flour, brown sugar, melted butter, and chopped pecans. Stir until a crumbly streusel forms.
  6. Spread the pecan mixture evenly over the top of the mashed potatoes.
  7. Cover and cook for an additional 30 minutes to set the topping.
  8. For a truly shattering crust, place the crockpot liner (if removable) under a broiler for 2-3 minutes until the topping is golden and bubbling.