 | | Coconut-orange Sweet Potatoes |
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4 (17 oz.) cans sweet potatoes, drained and mashed
1 c. firmly packed brown sugar
1/4 c. butter or margarine, melted
1/2 tsp. ground cinnamon
1 c. chopped pecans
2 tbsp. butter or margarine, melted
4 eggs
3/4 tsp. salt
3 tbsp. rum
1 c. flaked coconut
Orange slices |
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| Instructions |
| Combine first 7 ingredients; beat with electric mixer 1 to 2 minutes or until light and fluffy. Stir in pecans. Spoon into a lightly greased 2 1/2 quart casserole. Bake 325 degrees.
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