4 c. mashed, cooked sweet potatoes (2 to 2 1/2 lb.)
1 egg, beaten
6 tbsp. firmly packed brown sugar
6 tbsp. butter, melted
2 tbsp. orange juice
3/4 tsp. salt
2/3 c. coarsely chopped pecans

In a large bowl, combine sweet potatoes, eggs, 3 tablespoons brown sugar, 3 tablespoons butter, orange juice, and salt. Beat until light and fluffy. Fold in 1/3 cup pecans.

Spoon into a buttered shallow 1 1/2 quart baking dish. Sprinkle remaining 1/3 cups pecans and remaining 3 tablespoons brown sugar on top. Drizzle remaining 3 tablespoons butter on top. Place baking dish on barbecue cooking grids and cook for 30 minutes until heated through.

To cook in a conventional oven, preheat oven to 350 degrees and bake for 30 minutes.