Pecan-Topped Sweet Potatoes

Mash sweet potatoes (you should have about 6 cups).

Beat in eggs, 1/4 cup of the brown sugar, 1/4 cup of the melted butter, salt and cinnamon.

(If the potatoes seem dry, beat in orange juice until moist and fluffy.)

Put in a 2-quart casserole (refrigerate if you wish).

Before baking, arrange pecan halves on top; sprinkle with remaining 1/2 cup brown sugar and drizzle with remaining 1/4 cup butter.

Bake, uncovered, in a 375° oven for 20 minutes or until heated through.

Makes 8 to 10 servings.