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.