2 (29 oz. ea.) cans sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tbsp. white sugar
2 tbsp. brown sugar
1 tbsp. orange juice
2 eggs, beaten
1/2 cup milk

TOPPING:

1/3 cup chopped pecans
1/3 cup brown sugar
2 tbsp. all-purpose flour
2 tbsp. butter, melted

Lightly grease a slow cooker.

In a large bowl blend sweet potatoes, butter, white sugar and brown sugar. Beat in orange juice, eggs and milk. Transfer to slow cooker.

In a small bowl, combine pecans, brown sugar, flour and butter. Spread over the sweet potato mixture.

Cover and cook on HIGH for 3 to 4 hours.

Enjoy!

Submitted by: Kristin Doerr