2 c. mashed, cooked sweet potatoes
2 tbsp. cream or milk
2 tbsp. melted butter
1 tsp. salt
1/4 tsp. paprika
1/2 c. brown sugar, packed
1/2 c. butter
1 c. pecan halves

Thoroughly mix potatoes, cream, butter, salt and paprika. May add orange juice or a little rum to taste. Spread in greased casserole. Make topping by heating brown sugar and butter over low heat, but only until butter melts, or it will harden when casserole is heated. Spread over potatoes and cover with pecans to look pretty. This may be frozen then thawed before heating. Heat in oven any temperature or in microwave. Serve bubbling hot.