Nutrition per serving may change if servings are adjusted.
3½ pounds sweet potato, peeled, cut into 2-inch chunks
6 tablespoons (3 ounces) unsalted butter, plus more for serving (optional)
¼ cup apple juice
2 tablespoons pure maple syrup
1¼ teaspoons kosher salt
1 teaspoon black pepper
¼ cup chopped pecans, toasted
Stir together the potatoes, butter, juice, syrup, salt, and pepper in a 5- to 6-quart slow cooker coated with cooking spray. Cover and cook on LOW until the potatoes are tender, about 3 hours and 30 minutes. Coarsely mash the potatoes to the desired consistency. Transfer to a serving platter, and top with the pecans. Serve with additional butter on top, if desired.