Wendy's Sweet Potato Casserole

2 lb sweet potatoes (mashed)

1/2 cup butter (melted)

2 Tbsp. sugar

2 Tbsp. brown sugar

1 Tbsp. orange juice

2 eggs (beaten)

1/2 cup milk

1/3 cup pecans (chopped)

1/2 cup brown sugar

2 Tbsp flour

2 Tbsp. butter (melted)

Lightly grease the slow cooker.  In a large bowl, mix the sweet potatoes, 1/3 cup butter, sugar and brown sugar. 

Beat in orange juice, eggs, and milk. Transfer to the crock. 

Combine the pecans, 1/3 cup brown sugar, flour and 2 Tbsp butter and spread over the potatoes. 

Cover and cook on high 3-4 hours.

Wendy's personal notes:
I usually steam/bake and mash the sweet potatoes and make the mash mix in the crock pot the night before.  I also make the topping but store in a separate zippered bag.  Store the crock and topping bag in the fridge overnight, assemble in morning. Only needs to cook for 3-4 hours.