Sweet Potato Casserole with Pecan Topping

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