SWEET POTATO CASSEROLE

2 lbs. sweet potatoes, mashed
1/3 cup plus 2 tbsp. margarine or butter, melted, divided use
2 tbsp. sugar
1/3 cup plus 2 tbsp. brown sugar, divided use
1 tbsp. orange juice
2 eggs, beaten
1/2 cup milk
FOR THE TOPPING:
1/3 cup pecans, chopped
2 tbsp. flour

Lightly grease the Crock-Pot Slow Cooker.

In a large bowl, mix the sweet potatoes, 1/3 cup margarine, sugar and 2 tbsp. brown sugar. Beat in the orange juice, eggs and milk. Transfer to the stoneware.

Combine pecans, remaining 1/3 cup brown sugar, flour and the remaining 2 tbsp. margarine and spread over the potatoes.

Cover and cook on High for 3 to 4 hours.

From: Recipelink.com
Source: Recipe booklet: Rival Crock-Pot Cook Book, 2001