Sweet Potato Casserole with Pecan Topping
|Mashed cooked sweet potatoes||2 1⁄2 Pound (4 Cups)|
|Egg||1 , beaten|
|Firmly packed brown sugar||6 Tablespoon|
|Butter/Margarine||6 Tablespoon, melted|
|Orange juice||2 Tablespoon|
|Coarsely chopped pecans||2⁄3 Cup (10.67 tbs)|
Combine potatoes, egg, 3 tablespoons each of brown sugar and butter or margarine, orange juice and salt; beat until light and fluffy.
Fold in 1/3 cup pecans.
Turn into buttered shallow 1 1/2-quart casserole.
Sprinkle remaining 1/3 cup nuts and 3 tablespoons brown sugar over top.
Drizzle remaining 3 tablespoons butter or margarine over top.
Center on cooking grill; cover kettle and heat 30 minutes.