PECAN TOPPED SWEET POTATOES

2 ½ to 3 pounds sweet potatoes or yams, cooked and peeled
2 eggs
3/4 cup brown sugar
½ cup (1/4 lb.) butter, melted
1 teaspoon each salt and cinnamon
Orange juice (up to 1 cup)
1 cup pecan halves

Mash sweet potatoes (you should have about 6 cups). Beat in eggs, ¼ cup of the brown sugar, ¼ cup of the melted butter, salt, and cinnamon. (If potatoes seem dry, beat in orange juice until moist and fluffy.)

Put in a 1 ½ or 2-quart casserole. (Re­frigerate if you wish.) Before baking, arrange pecan halves on top; sprinkle with the remaining ½ cup brown sugar and drizzle with remaining ¼ cup melted butter. Bake, uncovered, in 375° oven for 20 minutes, or until heated through. (Makes 8 to 10 servings.)