Ingredients:

  • 4 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 0.5 cup unsalted butter, melted
  • 0.5 cup heavy cream, room temperature
  • 0.25 cup maple syrup
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla bean paste
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 1.5 cups chopped pecans
  • 0.5 cup light brown sugar, packed
  • 0.33 cup all-purpose flour
  • 4 tbsp unsalted butter, cold and cubed
  • 1 pinch flaky sea salt

Instructions:

  1. Place the cubed sweet potatoes, melted butter, and sea salt into the crockpot. Cover and cook on High for 3–4 hours until the potatoes are tender and easily pierced with a fork.
  2. Use a handheld electric mixer directly in the crockpot or a potato masher to break down the potatoes until smooth. Gradually incorporate the heavy cream, maple syrup, beaten eggs, vanilla bean paste, cinnamon, nutmeg, and cloves. Mix until fully emulsified and aerated.
  3. In a separate mixing bowl, combine chopped pecans, light brown sugar, and flour. Use a pastry cutter or two forks to cut in the cold cubed butter until the mixture resembles coarse crumbs.
  4. Spread the pecan mixture evenly over the sweet potato base. Cover the crockpot with a clean kitchen towel under the lid to catch moisture, and cook on High for an additional 30 minutes to allow the topping to crystallize.
  5. Remove the lid and towel, sprinkle with a pinch of flaky sea salt, and let sit for 10 minutes before serving to allow the crust to fully harden.