by Betsy Krome
3 lbs. sweet potatoes, cooked & peeled
¾ cups light brown sugar, divided
1 stick butter, melted and divided
1 tsp. salt
1 tsp. cinnamon
½ to 1 cup fresh orange juice
1 cup pecans
Mash potatoes. There should be approximately 6 cups.
Using a food processor, beat in eggs, ½ cup brown sugar, and half the bu
tter. Add salt and
cinnamon. Beat in enough orange juice to make potatoes moist and fluffy.
Place in a 1 ½ to 2 quart casserole dish. At this point you can refrigerate if you wish u
you bake it.
Just before baking, arrange pecans to completely cover the top. Sprinkle
brown sugar and drizzle with remaining butter. Bake at 375 or until thor