Ingredients
2
cans (29 oz each) sweet potatoes in syrup, drained, mashed (about 4 cups)
1/3
cup butter, melted
1/2
cup granulated sugar
3
tablespoons packed light brown sugar
2
eggs, slightly beaten
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/3
cup whipping cream
3/4
cup chopped pecans
3/4
cup packed light brown sugar
1/4
cup all-purpose flour
2
tablespoons butter, melted
Preparation
Spray 3 1/2-quart slow cooker with cooking spray. In large bowl, beat sweet potatoes, 1/3 cup butter, the granulated sugar, 3 tablespoons brown sugar, the eggs, vanilla, cinnamon and nutmeg with electric mixer on medium speed until smooth. Add whipping cream; stir well. Pour into slow cooker.
In small bowl, mix remaining ingredients. Sprinkle over sweet potato mixture.
Cover; cook on High heat setting 3 to 4 hours.
