18 1/4 oz. can pineapple chunks, undrained
1/2 c. Kraft pasteurized orange juice
18 oz. pkg. Philadelphia brand cream cheese, cubed
1/8 tsp. nutmeg
Dash of salt
2 (17 oz.) cans sweet potatoes, drained, sliced
Chopped pecans

Drain pineapple, reserving syrup. Add enough water to syrup to measure 1/2 cup. Add syrup, orange juice and seasonings to cream cheese; stir over low heat until smooth. Add sweet potatoes, pineapple and 1/4 cup nuts; mix lightly. Spoon into 1 1/2 quart casserole; sprinkle with additional nuts. Bake at 350 degrees, 15 to 20 minutes or until hot. 6 servings.