4 (17 oz.) cans sweet potatoes, drained and mashed
1 c. firmly packed brown sugar
1/4 c. butter, melted
1/2 tsp. ground cinnamon
1 c. chopped pecans
2 tbsp. butter, melted
4 eggs
3/4 tsp. salt
3 tbsp. rum
1 c. flaked coconut
Orange slices

Combine first 7 ingredients; beat with electric mixer 1 to 2 minutes or until light and fluffy. Stir in pecans. Spoon into a lightly greased 2 1/2 quart casserole. Bake 325 degrees.