Sweet Potato Casserole with Pecan Topping

8 servings

• 2 (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed) • ⅓ cup butter, melted • ½ cup granulated sugar • 3 tablespoons light brown sugar • 2 large eggs, lightly beaten • 1 teaspoon vanilla extract • ½ teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • ⅓ cup heavy whipping cream • ¾ cup chopped pecans • ¾ cup firmly packed light brown sugar • ¼ cup all-purpose flour • 2 tablespoons butter, melted

Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker. Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes. Cover and cook on HIGH 3 to 4 hours.