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Potato Casserole

2 (29-oz.) cans sweet potatoes, drained, or 4-6 cups fresh, cooked sweet potatoes
1/2 cup milk
5 tbls. butter
1/4 cup freshly grated coconut
1 tbl. grated orange peel
1/2 tsp. cinnamon
1/2 tsp. nutmeg
5 eggs, beaten
1/2 cup brown sugar
1/2 cup pecans, chopped


Beat sweet potatoes, milk and butter with electric mixer in a large bowl.

Fold in coconut, orange peel, cinnamon, nutmeg and eggs.

Grease sides and bottom of slow cooker and pour in mixture.

Cover and cook on High for 2 hours, then turn to Low for another 2 hours.

Mix together brown sugar and pecans and sprinkle over cooked casserole. Cover and allow heat to steam sugar/pecan topping.

Serves 6-8.


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