Pecan-Topped Sweet Potatoes

5 cups mashed sweet potatoes

2 eggs, beaten

3/4 cup fimly packed brown sugar

1 stick butter, melted

3/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 cup orange juice

1 cup pecan halves

Preheat oven to 375 degrees. Using a mixer, blend together all ingredients except pecan halves. If necessary add a a little more orange juice. Refrigerated until ready to cook. Arrange pecan halves on top. Sprinkle with a little extra brown sugar. Bake uncovered in a 2-quart casserole for 35 minutes.

Another great recipe from JoAnn...she's a great cook!

JoAnn Peragallo

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