Use non-stick cooking spray to lightly coat the slow cooker interior. Add diced sweet potato.
In a separate bowl, whisk together the wet ingredients and spices (milk, oil, coconut sugar, maple syrup, vanilla extract, cinnamon, ginger, allspice, and salt. Pour over the diced sweet potatoes and stir to coat each piece.
Cover and affix lid and cook on high for 2-3 hours, stirring occasionally.
While sweet potatoes are cooking, add the remaining ingredients, reserving the oil and syrup to pour through the pour spout of the food processor while pulsing. Start by pulsing a few times, until it clumps gently. Add more syrup or oil if the oats resist clumping at all (in 1 tsp increments).
Once the sweet potato pieces are tender, use a potato masher to mash (you can either mash to create an even consistency, or leave small potato pieces for a rustic feel. Up to you! Stir to incorporate any juices from cooking.
Sprinkle the pecan oat topping over the sweet potatoes, cover, reaffix the lid, and set the slow cooker to low. Cook for 1-2 more hours.
Allow to stay on low during your meal and serve straight from the slow cooker, transfer to another dish, or cool and store in an airtight container in the refrigerator for up to 5 days. Enjoy!!!!