Betsy's Sweet Potatoes with Pecan Topping

by Betsy Krome
serves 8-10

3 lbs. sweet potatoes, cooked & peeled
2 eggs
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
with remaining
brown sugar and drizzle with remaining butter. Bake at 375 or until thor
oughly heated.