3 pounds sweet potatoes
1/3 c. packed brown sugar
2 tbsp. butter
2 tbsp. orange juice concentrate
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 large eggs
1/4 c. chopped pecans

Preheat oven to 350°F. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes. Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. Add eggs; beat until smooth. Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans.

Bake at 350°F for 45 minutes or until thoroughly heated.

Yield: 8 servings. (serving size: 1/2 cup).

You can assemble this casserole in a baking dish and store it covered in fridge for up to one day.