canned yams, brown sugar, nuts and spices all come together for sweet potato casserole. This version is cooked in the slow cooker to free up oven space, but can also be cooked in the oven.
Drain the canned yams.
Place in a a large mixing bowl.
Add sugar, eggs, vanilla, milk and spices.
Mix until well combined add to a 6 quart slow cooker.
In a large bowl add brown sugar, flour, and spices.
Mix will with a fork, getting out any lumps.
Cut in butter.
Mix in pecans.
Sprinkle topping evenly over sweet potato mixture.
Cook on high for 3 hours remove the lid and cook for 1 hour longer on high.