Ingredients:

  • 5 lbs (approx. 2.3 kg) Sweet Potatoes (Jewel or Garnet varieties preferred), peeled and sliced into uniform ½-inch (1.2 cm) thick rounds
  • 1 tbsp (15 ml) Lemon Juice
  • ½ cup (115g) Unsalted Butter, melted
  • ¾ cup (150g) Dark Brown Sugar, packed
  • ½ cup (120 ml) Pure Maple Syrup
  • ¼ cup (60 ml) Whole Milk or Half-and-Half
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1 tsp (5g) Ground Cinnamon
  • ½ tsp (2.5g) Ground Nutmeg
  • ¼ tsp (1g) Salt (Kosher or Fine Sea Salt)
  • 1 cup (100g) Pecans, roughly chopped
  • ¼ cup (55g) Unsalted Butter, cold and diced into cubes (for topping)
  • ¼ cup (50g) Dark Brown Sugar, packed (for topping)
  • 2 tbsp (15g) All-Purpose Flour (Plain flour)

Instructions:

  1. Prep the Potatoes: Peel and evenly slice the sweet potatoes into ½-inch rounds. Place them immediately in a large bowl and toss lightly with the lemon juice to prevent oxidation.
  2. Combine Glaze Ingredients: In a separate medium bowl, whisk together the melted butter, brown sugar, maple syrup, milk, vanilla, cinnamon, nutmeg, and salt until the sugar begins to dissolve and the mixture is smooth.
  3. Coat the Potatoes: Pour the glaze over the prepared sweet potato slices and gently toss until every piece is well coated.
  4. Assemble the Crock Pot: Lightly grease the slow cooker basin or insert a liner. Carefully transfer the coated sweet potatoes and all the glaze liquid into the slow cooker. Distribute the potatoes evenly, ensuring they are sitting level.
  5. Cook: Cover the slow cooker and set it to LOW for 6 to 8 hours or HIGH for 3.5 to 4 hours. The potatoes are done when they are fork-tender and the liquid is thickened.
  6. Prepare the Topping: Approximately 30 minutes before the potatoes are finished, combine the chopped pecans, cold diced butter, brown sugar, and flour in a small bowl. Use your fingertips (or a pastry blender) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  7. Add the Crunch: Once the sweet potatoes are tender, scatter the pecan crunch topping evenly over the surface of the casserole.
  8. Finish Cooking: Cover the slow cooker again and continue cooking for 20 to 30 minutes on HIGH. The topping should be bubbling slightly and lightly toasted.
  9. Rest and Serve: Turn the crock pot off and let the casserole rest, uncovered, for 10-15 minutes before serving. This allows the syrup to thicken further.