2 (29 oz.) cans cut sweet potatoes, drained
6 tbsp. butter, melted
1/2 c. brown sugar, firmly packed
1/4 c. dark rum
1/2 tsp. salt
1 (11 oz.) can mandarin oranges
1/4 c. chopped pecans

Mixer at low speed or in food processor, whip together sweet potatoes, 2 tablespoons butter, 4 tablespoons brown sugar, rum, and salt. Drain oranges, reserving 1/4 cup syrup. Add syrup to sweet potatoes; mix until smooth. Fold oranges into mixture, reserving several for top. Turn into greased 2 quart casserole. Arrange reserved orange sections attractively on top of sweet potatoes. Combine 4 tablespoons brown sugar, 4 tablespoons butter, and chopped pecans. Sprinkle over top. Bake at 375 degrees for 30 minutes (45 minutes if refrigerated).