This recipe would double well, and could also be made ahead of time and frozen. Just put the topping mixture in a plastic bag and store it with the baking dish. Thaw in refrigerator overnight.
- 2 pounds sweet potatoes, cooked, peeled, and mashed
- 1/3 cup melted butter
- 2 Tbsp sugar
- 2 Tbsp brown sugar
- 1 Tbsp orange juice
- 2 eggs, beaten
- Â½ cup milk
- 1/3 cup chopped pecans
- 1/3 cup brown sugar
- 2 Tbsp flour
- 2 Tbsp melted butter
Preheat oven to 350. In medium bowl, stir together potatoes, 1/3 cup melted butter, sugar, and 2 Tbsp brown sugar. Beat in orange juice, beaten eggs, and milk.
Place potato mixture in greased 2 quart baking dish. In small bowl, combine pecans, remaining brown sugar, flour, and remaining butter. Sprinkle over potato mixture.
Bake for 30-40 minutes, or until bubbly around edges.