Pecan-Topped Sweet Potatoes Recipe
Ingredients
2 1/2 to 3 pounds sweet potatoes or yams, cooked and peeled
2 eggs
3/4 cup brown sugar
1/2 cup (1/4 lb.) butter, melted
1 teaspoon each salt and cinnamon
Orange juice (up to 1 cup)
1 cup pecan halves
Directions
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.
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.
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