Title: Sweet potato casserole with pecan topping
 Categories: Vegetables
      Yield: 1 Servings
 
      3 lb Sweet potatoes
    3/4 c  Orange juice
      2    Large eggs
      2 tb Butter, melted
      2 tb Sugar
  1 1/2 ts Ground cinnamon
    1/2 ts Ground nutmeg

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  All purpose flour
    1/4 c  (+ 2 tb) Golden brown sugar
           Firmly packed
    1/2 ts Ground cinnamon
    1/4 c  (1/2 stick) butter at room
           Temperature
    1/2 c  Chopped pecans
 
  For sweet potatoes: Preheat oven to 350F.  Place 3 pounds sweet
  potatoes in baking pan and bake until all potatoes are tender, about
  1 hour. Maintain oven temperature. Butter 8x8x2" square glass baking
  dish. Scrap sweet potato pulp from potato skins. Using electric
  mixer, mash sweet potatoes. Add orange juice, eggs, melted butter,
  sugar, ground cinnamon, and nutmeg. Beat until sweet potatoes are
  smooth. Season to taste with salt and pepper. Spoon potatoes into
  prepared baking dish. FOR TOPPING: Combine flour, brown sugar, and
  ground cinnamon in medium bowl. Add butter and cut in until mixture
  resembles coarse crumbs. Mix in chopped pecans. Sprinkle pecan