This easy Crock-Pot sweet potato casserole is a perfect side dish for your Thanksgiving turkey, but works well with chicken or pork tenderloin any night of the week. Canned sweet potatoes are mashed, lightly sweetened, flavored with orange juice, and topped with a brown sugar and pecan topping — then cooked to perfection in your slow cooker in just a few hours. So yummy!

Ingredients

• 2 (29 ounce) cans sweet potatoes, drained
• ⅓ cup butter, melted
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• ½ cup milk
• 2 eggs, beaten
• 1 tablespoon orange juice
• ⅓ cup chopped pecans
• ⅓ cup brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons butter, melted

Directions

1. Lightly grease a slow cooker.
2. Mix sweet potatoes: Place drained sweet potatoes in a large bowl and mash with a potato masher until smooth. Mix in melted butter and both sugars. Stir in milk, eggs, and orange juice until well combined. Transfer to the prepared slow cooker.
3. Make topping: Combine pecans, brown sugar, flour, and melted butter in a small bowl. Spread topping over sweet potatoes.
4. Cover and cook on High for 3 to 4 hours.