Ingredients
1-1/2 pounds sweet potatoes (about 6 medium)1/3 cup crushed pineapple2 tablespoons butter, melted1 tablespoon orange juice1 large egg, lightly beaten1 teaspoon salt1/4 teaspoon ground mace1/8 teaspoon ground ginger1/3 cup sweetened shredded coconut1/3 cup finely chopped pecans2 tablespoons brown sugar
Preparation
Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-35 minutes or until tender. Drain; cool slightly.
Peel the potatoes and place in a large bowl; mash. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well.
Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 20-30 minutes or until heated through.
Combine the coconut, pecans and brown sugar; sprinkle over the top. Bake 8-10 minutes longer or until topping is lightly browned.
