MIMI'S SWEET POTATO FLUFF

8 medium sweet potatoes
1/4 cup orange juice
1 cup sugar
1/4 stick butter, salted at room temperature
1/2 cup milk
1 tablespoon crushed pineapple
1 teaspoon vanilla extract
1 teaspoon cinnamon
 ground cloves, dash of
1/4 teaspoon ground nutmeg
Mace, dash of
2 eggs 

Pre-heat oven to 400° and bake sweet potatoes that have been poked with a knife in 3 places for 1 hour under foil. When cooled, peel and place in a mixing bowl; mash and cover with orange juice. Add sugar, butter, milk, and spices. Separate the eggs, adding yolks to the mix.Mix with a hand mixer until smooth. In a separate bowl, mix the whites until they make stiff peaks. Fold into the sweet potato mixture. Turn the mixture into a buttered casserole dish for baking.

TOPPING:
1/4 cup butter, melted
1 cup brown sugar
1/3 cup all-purpose flour
2 teaspoons cinnamon
1 cup pecans, chopped

Combine all ingredients in a small bowl. Sprinkle over sweet potato casserole.

Pre-heat oven to 350°. Bake for 45-55 minutes until the mixture is not jiggly and the topping is browned. Let cool for 5 minutes before serving. 

Not only a superb side dish for Thanksgiving, but it will be a hit for any fall/winter dinner. Especially if you are entertaining…your guests will love it. Serves a crowd.