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Ingredients:
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2
lb.
sweet potatoes, peeled, cooked and mashed
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6
Tbsp.
butter or margarine, melted, divided
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1/4
cup
orange juice
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1/2
tsp.
salt
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10
NABISCO Ginger Snaps, finely crushed
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1/2
cup
PLANTERS Chopped Pecans, toasted
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3
Tbsp.
brown sugar
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Preparation:
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PREHEAT oven to 350°F. Mix potatoes, half of the melted butter, the orange juice and salt until well blended. Spoon into 2-qt. casserole dish.
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MIX remaining melted butter, the cookie crumbs, pecans and sugar until well blended; sprinkle evenly over potato mixture.
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BAKE 30 min. or until potato mixture is heated through and topping is golden brown.
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