Slow Cooker Sweet Potato Casserole

4 large sweet potatoes, peeled and cubed

4 tablespoon unsalted butter, cubed

2 eggs, beaten

1 cup brown sugar

1 teaspoon Nielsen Massey Vanilla Paste or vanilla

Topping:

1/3 cup flour

1/3 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3 tablespoon unsalted butter

1/2 cup pecans, chopped

Place the cubed sweet potatoes and 4 tablespoons butter in the slow cooker and cook for 3 hours on HIGH. While the potatoes are cooking, make the topping. Combine all of the topping ingredients in a bowl and mix together with a fork till crumbles form. Once the potatoes are done cooking, mash them with a potato masher. Add the vanilla and beaten egg. Sprinkle the topping over the top and cook an additional 1 hour. Serve warm!