2 (17 oz.) cans sweet potatoes, drained
2 tbsp. butter, melted
1/2 tsp. salt
1/3 c. Half and Half
3 tbsp. chopped pecans

In large bowl, with mixer on low, beat potatoes, butter and salt until fluffy. Beating on medium speed slowly add Half and Half until mixture is moist. Continue beating two minutes or until mixture is smooth. Spoon into greased casserole, cover and refrigerate. One hour before serving, sprinkle pecans on top and bake uncovered at 325 degrees for 1 hour. 6 servings.