6 med. sweet potatoes, peeled, quartered, and boiled until tender
1/3 c. orange juice
1 tsp. grated orange rind
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. black pepper
5 tbsp. unsalted butter, divided
1 egg
1/4 c. brown sugar
1/4 tsp. ground cinnamon
1/4 c. coarsely chopped pecans or walnuts

Heat oven to 375 degrees. In large bowl, mash potatoes. Add orange juice, rind, salt, ginger, pepper, 2 tablespoons of butter, and the egg. Beat with electric mixer; whisk or wooden spoon until smooth and fluffy. Spoon potatoes into buttered, shallow 1 1/2 quart casserole or 10 inch quiche pan, smoothing top. In small saucepan, combine remaining butter, brown sugar, and cinnamon. Over low heat cook, uncovered, stirring frequently, until blended - about 3 minutes. Drizzle on top of potatoes. Sprinkle with nuts. Bake, covered, 15 minutes. Uncover; bake another 15 minutes or until heated through. Serve.