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.