This recipe comes from the JLO Art of Cooking Junior League of Ogden Cookbook.
2 pounds sweet potatoes
1/3 cup orange juice
1 egg, beaten
1 tablespoon grated orange zest
1/2 teaspoon ground nutmeg
1/4 cup pecans, chopped
Peel and cut sweet potatoes into 1-inch pieces. Place potatoes in medium saucepan. Add enough water to cover, bring to boil.
Cook 10-15 minutes or until tender. Drain potatoes and place in large bowl. Mash until smooth. Add all ingredients except pecans. Mix well. Preheat oven to 375 degrees. Spray baking sheet with non-stick cooking spray. Spoon potato mixture into 10 mounds. Sprinkle pecans on top of mounds. Bake 30 minutes, or until centers are hot.