4poundssweet potatoespeeled and cut into large chunks
1cupdark brown sugar
1/2 cupunsalted butter
2teaspoonspure vanilla extract
1/3cupchopped toasted pecans
Combine sweet potatoes, both sugars, salt, butter and vanilla in your slow cooker.
Cover, set to low and cook for 6 hours.
Once potatoes are tender, remove 1/2 cup of the slow cooker liquids. Pour it into a small sauce pan and bring to a boil. This should only take a minute or two. Meanwhile, mix together 2 teaspoons of cornstarch with 2 teaspoons of water.
Once the liquids are boiling, whisk in cornstarch mixture. Continue to whisk until thickened. About 1 minute.
Serve sweet potatoes drizzled with the thickened glaze and top with chopped pecans.