Place cubed sweet potatoes, onion, and garlic in your slow cooker.

Sprinkle curry powder, cumin, and salt over the sweet potatoes. Pour vegetable broth over everything.

Cover and cook on LOW for 4 hours or until sweet potatoes are completely tender and easily mashed with a fork.

Using a potato masher or immersion blender, mash the mixture until mostly smooth (a few chunks are fine for texture).

Stir in coconut milk and honey until well combined. Taste and adjust seasoning if needed.

Transfer to a serving bowl, garnish with fresh cilantro and toasted cashews. Serve warm with crackers, naan, or vegetables.