Plain.Recipes

Pecan-Topped Sweet Potatoes

Source: www.cookbooks.com/Recipe-Details.aspx?id=601610

Ingredients

  1. 2 1/2 to 3 lb. sweet potatoes, peeled and cooked
  2. 2 eggs
  3. 3/4 c. brown sugar
  4. 1/2 c. butter, melted
  5. 1 tsp. each: salt and cinnamon
  6. up to 1 c. orange juice
  7. 1 c. pecan halves

Directions

  1. Mash sweet potatoes (you should have about 6 cups).
  2. Beat in eggs, 1/4 cup of the brown sugar, 1/4 cup of the melted butter, salt and cinnamon.
  3. (If the potatoes seem dry, beat in orange juice until moist and fluffy.)
  4. Put in a 2-quart casserole (refrigerate if you wish).
  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. Bake, uncovered, in a 375° oven for 20 minutes or until heated through.
  7. Makes 8 to 10 servings.