Ingredients:

  • 4 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 0.5 cup unsalted butter, melted
  • 0.5 cup dark brown sugar, packed
  • 0.5 cup evaporated milk
  • 2 large eggs, beaten
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 cup pecans, chopped
  • 0.5 cup light brown sugar, packed
  • 0.33 cup all-purpose flour
  • 4 tbsp cold butter, cubed

Instructions:

  1. Place the peeled and 1-inch cubed sweet potatoes into a 6-quart or larger slow cooker.
  2. Pour in the melted butter, evaporated milk, beaten eggs, vanilla, cinnamon, nutmeg, and salt.
  3. Using a sturdy spoon, toss the potato cubes until they are fully and evenly coated in the custard mixture.
  4. Cover and cook on High for 3–4 hours or Low for 7–8 hours until the potatoes are completely tender.
  5. During the final hour of cooking, place a double layer of paper towels under the lid to wick away condensation and prepare the pecan streusel by combining chopped pecans, light brown sugar, flour, and cold cubed butter.