Pecan-Topped Sweet Potatoes

1. 1

   Mash sweet potatoes (you should have about 6 cups).

2. 2

   Beat in eggs, 1/4 cup of the brown sugar, 1/4 cup of the melted butter, salt and cinnamon.

3. 3

   (If the potatoes seem dry, beat in orange juice until moist and fluffy.)

4. 4

   Put in a 2-quart casserole (refrigerate if you wish).

5. 5

   Before baking, arrange pecan halves on top; sprinkle with remaining 1/2 cup brown sugar and drizzle with remaining 1/4 cup butter.

6. 6

   Bake, uncovered, in a 375u00b0 oven for 20 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.