| | Directions | | Lightly grease crock pot. Use mixer to mix warm peeled sweet potatoes with butter, Splenda and brown sugar. Beat in OJ, eggs and milk. Put in crock pot. For topping: combine pecans, brown sugar, flour and 2 T butter. Cook on high 3-4 hours. Serves 10. |
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| Ingredients | | - |  | 2 pounds baked Sweet Potatoes |
| - | | 1/2 cup melted butter |
| - | | 2 tablespoons splenda |
| - | | 2 tablespoons Brown Sugar |
| - | | 1 tablespoon orange juice |
| - | | 2 beaten eggs |
| - | | 1/2 cup Milk |
| - | | 1/3 cup chopped pecans |
| - | | 1/3 cup brown sugar |
| - | | 2 tablespoons flour |
| - | | 2 tablespoons melted butter |
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