Nutcracker Sweet Potato Pudding with Orange and Pecans

1 can sweet potatoes (1 lb, 13 oz) drained and mashed. Sprinkle lightly with salt 3 eggs, beaten 1/2 cup orange juice concentrate 1/2 cup canned crushed pineapple drained 1 T. grated orange peel 1 t. grated lemon peel 1 cup vanilla wafer crumbs 2 t. pumpkin pie spice 3/4 cup chopped pecans 6 T. brown sugar 1/2 t. cinnamon

In a bowl, stir together first 9 ingredients until blended. Place mixture into a buttered porcelain baker and sprinkle top with the mixture of pecans, brown sugar and cinnamon. Bake in a 350 oven for about 40 minutes or until casserole is set. Serve with turkey or chicken. Serves 6 to 8 Source: With Love from Darling's Kitchen

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