6 lg. sweet potatoes
1/2 lb. butter
1 1/2 c. sugar
3/4 c. orange juice
1 c. chopped pecans
1 bag miniature marshmallows

Peel and slice potatoes; cook until tender and drain. Whip until fluffy. Add other ingredients, reserving a few marshmallows for topping. Put in 2 quart casserole and top with marshmallows. Bake at 350 degrees until bubbly and marshmallows browned. May be made ahead and refrigerated until time to bake and serve. Serves 8. May use canned sweet potatoes.