Paleo Healthy Sweet Potato Casserole in the Slow Cooker

2 pounds sweet potatoes peeled and cut into large chunks (about 3 medium sweet potatoes)
1/2 cup pecans
6 tablespoons maple syrup
1/4 cup unsweetened vanilla almond milk
2 large eggs
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/4 teaspoon ground nutmeg
Pinch of pepper

Place the sweet potato chunks in a large pot and cover with about 1 inch of water. Add a generous pinch of salt
Bring to a boil on medium-high heat, and let simmer until the potatoes are fork-tender, about 20-30 minutes, depending how large you cut them.
Preheat your oven to 375 degrees Fahrenheit and place the pecans on a small baking sheet. Bake until golden brown and toasted, about 8-12 minutes. Watch them closely, because they burn quickly! Roughly chop them and set aside.
Once the potatoes are cooked, drain them and transfer to a 7-quart slow cooker.
Add the remaining ingredients (except the pecans) and mash together until well combined, leaving a little bit of texture in the potatoes.
Sprinkle with the pecans.
Cook on the high heat setting for 3-4 hours, depending on how hot your slow cooker runs. You want them to be creamy but not runny. Mine were perfect at 3.5 hours.
DEVOUR.