Slow Cooker Sweet Potatoes with Cinnamon Pecan Glaze

1. Place the peeled and cubed sweet potatoes in the slow cooker.

2. In a small bowl, mix together the brown sugar, cinnamon, and salt, then sprinkle this mixture over the sweet potatoes in the slow cooker.

3. In another bowl, combine the melted butter, maple syrup, and pecans. Stir until well mixed.

4. Pour the pecan mixture over the sweet potatoes, ensuring the cubes are evenly coated.

5. Cover and cook on low for 6-7 hours or until the sweet potatoes are tender to the fork.

6. Once the cooking is complete, give everything a gentle stir to combine the glaze thoroughly with the sweet potatoes.

7. Serve warm, preferably with a sprinkle of additional chopped pecans for garnish, if desired.

For a twist, try swapping the pecans with walnuts or almonds for a different nutty flavor. If you’re looking to add a touch more decadence, consider a splash of bourbon in the glaze mixture—a nod to the bourbon-infused dishes of the Midwest. For a crunchier topping, scatter the pecans over the potatoes towards the end of the cooking process.