Monday, February 4, 2008

Slow-Cooked Sweet Potato Casserole

2 cans (18oz) sweet potatoes, drained and mashed
1/4 cup butter or margarine, melted
2 tablespoons sugar
2 tablespoons light brown sugar, packed
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/2 cup chopped pecans
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter or margarine, melted

Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.

Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.

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