Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/4 cup butter, softened
  • 1/3 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 cup chopped pecans
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 1/4 tsp salt

Instructions:

  1. Boil or steam the peeled and cubed sweet potatoes until tender. Mash until completely smooth.
  2. Stir in the softened butter, maple syrup, cinnamon, nutmeg, vanilla, and salt until the mixture is uniform.
  3. Lightly grease a slow cooker and pour in the mashed potato mixture, smoothing the top with a spatula.
  4. Cover and cook on Low for 4–5 hours or High for 2–3 hours.
  5. In a medium bowl, combine chopped pecans, coconut sugar, melted coconut oil, and salt. Stir until the pecans are evenly coated.
  6. Spread the pecan mixture over the potatoes. Leave the lid on for the final 30 minutes, or transfer the insert to the oven broiler for 3–5 minutes until toasted.