Pecan Topped Sweet Potatoes

3 lbs sweet potatoes
2 eggs
¾ cup brown sugar
¼ cup butter (melted)
salt to taste
1 tsp cinnamon
1 tsp vanilla
½ t nutmeg
½ cup orange juice
1 cup chopped pecans

Cut sweet potatoes in thirds and boil until tender. Drain water and cool potatoes, enough so you can peel them (the peel will slip off). Mash well.

Add ¼ cup of the brown sugar, orange juice and seasonings.

Beat eggs and add to potatoes

Put into a 2 quart casserole. Sprinkle with chopped pecans and the rest of the sugar. Pour butter over the top. Cook for 30 minutes at 375 F, uncovered.

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