Ingredients:

  • 3 cans (29 oz / 828g each) sweet potatoes, drained
  • 1/4 cup (57g) melted unsalted butter
  • 1/4 cup (60ml) fresh orange juice
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (2.6g) ground cinnamon
  • 1/2 tsp (1.1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.2g) black pepper
  • 1/2 cup (60g) brown sugar
  • 1/4 cup (57g) melted unsalted butter
  • 1 cup (115g) chopped pecans
  • 1/2 tsp (2.6g) ground cinnamon

Instructions:

  1. In a large mixing bowl, combine the drained sweet potatoes, melted butter, orange juice, brown sugar, cinnamon, nutmeg, salt, and pepper.
  2. Use a hand mixer or whisk to beat the mixture until smooth and velvety.
  3. Transfer the mixture into your greased slow cooker, smoothing the top with a spatula.
  4. Cover the slow cooker with a tight-fitting lid and cook on High for 2 to 3 hours (or Low for 4 to 6 hours) until the edges are bubbling and the center is heated through.
  5. In a small bowl, stir together the chopped pecans, brown sugar, melted butter, and cinnamon until the nuts are evenly coated.
  6. Sprinkle the pecan mixture evenly over the top of the hot sweet potatoes.
  7. Cover and cook for an additional 30 minutes on High to set the topping.