4 lg. (2 lb.) sweet potatoes
1/2 stick butter
1/4 c. dark brown sugar, firmly packed
1 sm. can crushed pineapple
1 tbsp. grated orange rind
1 tsp. salt
1/4 tsp. nutmeg
2 eggs
Toasted pecan halves for garnish

Pare, cut in half and cook sweet potatoes 30 minutes or until pierced tender. Drain. Mash.

In skillet, melt butter, add sugar and heat until bubbly. Stir into potatoes, add pineapple, orange rind, salt and nutmeg.

Beat eggs until thick, fold into potato mix. Turn into ungreased deep casserole. Bake at 350 degrees for about 1 hour. Garnish with pecans. (Can be made ahead and refrigerated until time to bake.) Serves 6 to 8.