Thanksgiving sides: Slow-Cooked Sweet Potato Casserole

Recipe taken from All Recipes.

4 sweet potatoes – peeled, chopped, steamed or boiled, drained and mashed
1/4 cup butter, melted
2 tablespoons sugar
2 tablespoons light brown sugar
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk

For the topping
1/2 cup chopped pecans
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter, 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.

Serves about 6 as a side dish.

NOTE: I thought there was a bit much liquid in this recipe, but they may have been because of the translation from canned to fresh sweet potato.

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