Pecan-Topped Sweet Potatoes
|Sweet potatoes/Yams||3 Pound, cooked and peeled|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Orange juice||1 Cup (16 tbs)|
|Pecan halves||1 Cup (16 tbs)|
Mash sweet potatoes (you should have about 6 cups).
Beat in eggs, 1/4 cup of the brown sugar, 1/4 cup of the melted butter, salt, and cinnamon. (If potatoes seem dry, beat in orange juice until moist and fluffy.) Put in a 1 1/2 or 2-quart casserole. (Refrigerate if you wish.) Before baking, arrange pecan halves on top; sprinkle with the remaining 1/2 cup brown sugar and drizzle with remaining 1/4 cup melted butter.
Bake, uncovered, in 375° oven for 20 minutes, or until heated through.