Pecan Topped Sweet Potatoes
makes 8-10 servings
recipe slight adapted from Sunset Magazine 1971
- 3 lbs. sweet potatoes or yams, cooked and peeled
- 2 eggs
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- orange juice (up to 1 cup)
- 1 1/2 cups pecan halves
Preheat oven to 375F.
Mash sweet potatoes (you should have about 6 cups). Beat in eggs, 1/2 cup brown sugar, 1/4 cup melted butter, salt and cinnamon. If sweet potatoes seem dry, beat in orange juice until moist and fluffy.
Put mashed sweet potatoes in a 2 quart casserole dish. Before baking, arrange peach halves on top; sprinkle with the remaining 1/2 cup brown sugar and drizzle with remaining 1/4 cup melted butter. Bake, uncovered for 20 minutes, or until heated through.