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Sweet Potato and Orange Casserole
Sweet Potato and Orange Casserole

2 (1-pound) cans vacuum-packed sweet potatoes
1/3 cup firmly packed brown sugar, divided
1/4 cup butter, melted, divided
1/2 teaspoon salt
2 tablespoons rum
1 (11-ounce) can mandarin oranges, drained 
1/4 cup chopped pecans

Mash sweet potatoes, and beat in 1/4 cup brown sugar, half the butter, salt, and rum.  Fold in oranges, and turn into buttered 2-quart casserole.  Mix together pecans and remaining brown sugar and butter; sprinkle over top.  Bake at 375° for 30 minutes.  Serves 8–9.
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