(From Frank DeMello)
Ingredients
- 6 large sweet potatoes
- ¼ Cup of OJ with lots of pulp
- 6 Tbsp butter
Topping:
- ½ cup flour
- ½ cup dark brown sugar
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp mace
- ½ cup chopped pecans
- ½ stick butter at room temperature
Directions
Wash and pierce potatoes and bake at 375 for 60 min. or until soft, allow to cool a bit.
Peel and add OJ and butter. Whip with a hand mixer until smooth. Place in 9 x 12″ casserole and set aside.
Combine all of the topping ingredients until crumbly. Spread on top of potatoes and bake for 20-25 minutes at 350′.
You can prepare this the day before and refrigerate until ready to bake.