Place in a 6-quart or larger slow cooker.
Mash with a potato masher until smooth.
Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium heat until foaming.
Photo: Johnny Autry
Cook, stirring, for 2 minutes.
Transfer the sweet potatoes to a serving dish, if desired, and sprinkle with the pecans.
To make ahead
Refrigerate mashed sweet potatoes (Step 1) for up to 3 days.
Store pecans (Step 2) airtight at room temperature for up to 3 days.
Equipment
6-qt.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.