Peel sweet potatoes and cut into 1/2-inch cubes. Place in slow cooker. Mix remaining ingredients, except pecans; spoon over potatoes. Cover and cook on low for 6 to 8 hours or until potatoes are very tender.
Toast pecans in an ungreased skillet over medium-low heat for 5 to 7 minutes, stirring frequently. Sprinkle pecans over sweet potatoes. Serve immediately.
Nutrition Information:
225 Cal., 7 g. fat, 4 g. fiber
