I love sweet potatoes. I love that they are so nutritious, and everyone in my house loves them. Last week we got several large ones in our produce basket, so I made this dish when I went over to a friend's house. We always do a kind of pot luck type of meal, and the oven is always in demand. The best part about this dish is that it can be prepped in advance and then no oven is needed--perfect for hot summer days when you don't want to start up that oven!

This isn't your mom's marshmallow covered casserole--it is way better,with way less sugar. You can also make this recipe gluten free by replacing the flour in the topping with a gluten free option--or you eliminate the topping completely. But since I love the pecans, I don't recommend getting rid of the topping.

Crockpot Sweet Potato Casserole

8 large sweet potatoes, baked and mashed, or (2) 29 oz cans of sweet potatoes
1/3 cup butter, melted
2 tbsp white sugar
2 tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp orange juice
2 eggs, lightly beaten
1/2 cup milk

Topping:
1/3 cup chopped pecans
1/3 cup brown sugar
2 tbsp all purpose flour (a gluten free product of your choice can be substituted)
2 tsp butter, melted.

Grease slow cooker.
In a large bowl, blend sweet potatoes, sugars and spices. Beat in orange juice, eggs, and milk. Spread this mixture into the slow cooker crock. Mix topping ingredients in a small bowl. Spread this mixture over the sweet potato mixture.
Cover and cook on low for about 5 hours, until bubbly. I don't recommend cooking this on high, as the bottom will burn before the top is bubbling. Don't make my mistake from the first time I tried this!