2 (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
1/3 cup butter, melted
1/2 cup granulated sugar
3 tablespoons light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup heavy whipping cream
3/4 cup chopped pecans
3/4 cup firmly packed light brown sugar
1/4 cup all-purpose flour
2 tablespoons butter, melted
Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.
Source: MyRecipes
1/3 cup butter, melted
1/2 cup granulated sugar
3 tablespoons light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup heavy whipping cream
3/4 cup chopped pecans
3/4 cup firmly packed light brown sugar
1/4 cup all-purpose flour
2 tablespoons butter, melted
Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.
Source: MyRecipes