2 to 3 med. sweet potatoes, baked
2 tbsp. butter
1/4 tsp. salt
6 tbsp. (about) light cream

Peel and mash sweet potatoes while still warm. Season with butter and salt. Whip sweet potatoes with mixer while adding enough cream to make a light, fluffy mixture. Spread in greased 9-inch pie plate and top with Pecan Sauce.

PECAN SAUCE:

1 c. brown sugar
1/4 c. light cream
2 tbsp. butter
1 c. pecan halves

Combine sugar, cream and butter. Boil 2 to 3 minutes. Arrange pecans on top of sweet potatoes and top with sauce. Bake for 20 to 30 minutes, until hot and bubbly, at 350 degrees. Makes 8 to 10 servings.