Place sweet potatoes, coconut sugar, maple syrup, ground cinnamon, orange juice, salt and chicken broth in a slow cooker.
Cook on high for 4 hours.
Either blend mixture with an immersion blender, adding milk to the slow cooker, or transfer to a stand blender with the milk and blend until smooth. Return to slow cooker if you use a stand blender.
In a small bowl combine melted butter, pecans, coconut sugar, and cinnamon.
Sprinkle mixture over sweet potato puree in the slow cooker.
Cook on low for 30 minutes.
Serve and enjoy!