2 (29 oz. ea.) cans sweet potatoes, drained and mashed
1/2 cup sugar
3 tbsp. light brown sugar
2 large eggs, lightly beaten
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup heavy whipping cream

Combine the sweet potatoes, sugar, light brown sugar, eggs, vanilla, cinnamon, nutmeg, and flour in a large bowl; beat at medium speed of mixer till smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.

Topping:

3/4 cup chopped pecans
3/4 cup firmly packed light brown sugar
1/4 cup all-purpose flour
2 tbsp. butter, melted

Combine pecans and remaining light brown sugar, flour and butter in a small bowl. Sprinkle over sweet potatoes. Cover and cook on high 3 to 4 hours.

Submitted by: Karen LaValley