| | Directions | | Lightly butter slow cooker or spray with nonstick spray. Mix mashed sweet potatoes, 1/4 cup butter, 2 Tbsp sugar, and 2 Tbsp brown sugar together in large bowl. Beat in juice, eggs, and milk. Transfer to cooker. Combine pecans, 1/2 cup brown sugar, 2 Tbsp flour and 2 Tbsp butter. Spread evenly over the top of sweet potatoes. Cover and cook on high for 3-4 hours. (Great recipe for holidays to free up oven space!) |
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| Ingredients | | - |  | 2 cans each) sweet potatoes, drained and mashed (18 ounce cans) |
| - | | 2 tablespoons Sugar |
| - | | 1 tablespoon orange juice |
| - | | 1/2 cup Milk |
| - | | 1/2 cup light brown sugar |
| - | | 2 tablespoons butter |
| - | | 1/4 cup butter |
| - | | 2 tablespoons light brown sugar |
| - | | 2 Eggs, beaten |
| - | | 1/2 cup chopped pecans |
| - | | 2 tablespoons flour |
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