• Wash and dry sweet potatoes. Poke holes in them with a fork. 
  4 sweet potatoes
• Place a small amount of vegetable oil into a resealable bag and place the potato in the bag. Swirl the bag around to coat the potato in oil. Place the potato onto a sheet of aluminum foil and wrap around the potato. 
  2 tbsp oil
• Place the potatoes into a slow cooker and set on low for 8-10 hours or high for 4-6 hours. When cooking is complete, unwrap potatoes and cut a slit in the center and fill with Maple Pecan Topping. 

Topping Instructions

• Add chopped pecans, oats, and butter to a small pan. Heat on medium, stirring frequently for about 3 minutes or until pecans are toasted, being careful they don't burn. 
  ¼ cup pecans, ¼ cup rolled oats, 2 tbsp butter
• Reduce heat to low and stir in brown sugar and cinnamon and heat for another 1-2 minutes or until sugar is dissolved.
  2 tbsp brown sugar, ½ tsp cinnamon
• Spoon onto sweet potatoes and enjoy.