3 pounds sweet potatoes, peeled and coarsely chopped
Juice from 1 lemon
¼ cup water
3 tablespoons brown sugar
1 teaspoon salt
¼ teaspoon ground black pepper
5 tablespoons softened butter, divided
2 tablespoons pure maple syrup
Pinch ground cinnamon
Pinch ground ginger
⅓ cup chopped toasted pecans
Lightly grease a 5-quart (or larger) slow cooker.
Add chopped sweet potatoes, lemon juice, water, brown sugar, salt, and ground black pepper to slow cooker. Stir to combine. Set slow cooker to high and cook 3½-4 hours, or until potatoes are fork-tender.
Mash potatoes using a potato masher or potato ricer. Stir in 4 tablespoons of butter, maple syrup, cinnamon, and ginger. Spoon into serving bowl and top with remaining tablespoon of butter and and toasted pecans.