6 med. size sweet potatoes (about 4 lb.)
1/2 c. butter, melted
1/2 c. brown sugar
2 eggs
1/3 c. orange juice
1/3 c. bourbon
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 c. chopped toasted pecans

Cook sweet potatoes in boiling water until tender. Drain, cool, peel and mash. Combine all ingredients except pecans; mix well. Bake in 1 1/2 quart casserole at 350 degrees for 40 minutes. Take out and store in refrigerator at least 24 hours. Reheat and top with pecans for the last 10-15 minutes.