Pecan-Topped Sweet Potatoes - cooking recipe

Ingredients

2 1/2 to 3 lb. sweet potatoes, peeled and cooked
2 eggs
3/4 c. brown sugar
1/2 c. butter, melted
1 tsp. each: salt and cinnamon
up to 1 c. orange juice
1 c. pecan halves

Preparation

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 the potatoes seem dry, beat in orange juice until moist and fluffy.)
Put in a 2-quart casserole (refrigerate if you wish).
Before baking, arrange pecan halves on top; sprinkle with remaining 1/2 cup brown sugar and drizzle with remaining 1/4 cup butter.
Bake, uncovered, in a 375\u00b0 oven for 20 minutes or until heated through.
Makes 8 to 10 servings.