2 tablespoons barley malt syrup
2 tablespoons margarine or unsalted butter; melted
Pinch of sea salt
1 teaspoon cinnamon
1 cup orange juice
2 tablespoons honey
½ cup Pecan Valley Pecan Halves
1. Preheat oven to 425ºF.
2. Bake sweet potatoes until tender, about 45 to 60 minutes. Remove and discard skin.
3. Reduce oven temperature to 375ºF.
4. Mash potatoes and beat in eggs, syrup, one tablespoon margarine, sea salt and cinnamon. Add enough orange juice to moisten and make fluffy. Spoon into a 1½ quart baking dish and drizzle with honey and remaining one tablespoon margarine. Sprinkle with pecans
5. Bake in a preheated oven for 20 minutes. Serve warm.