Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes.
Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. Add eggs; beat until smooth.
Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350° for 45 minutes or until thoroughly heated.
We have also had this dish every year since it was first printed, and it's a wonderful addition to the Thanksgiving dinner. I love the perfect blend of spices, and it has that delicious "fall flavor". Making a batch today for the Thanksgiving feast tomorrow! Happy Thanksgiving!
I have made this dish for Thanksgiving nearly every year since the recipe was first printed. This is a quick and easy side dish for any autumn/winter/holiday dinner. It goes great with pork as well as the usual turkey. Very easy to prepare one day ahead of time. My family LOVES this, even the sweet potato haters. I use freshly ground nutmeg and I think this adds a special touch. I sometimes sneak a few extra pecans on top! Love this.
I love this recipe! I made it the first time when it was originally published in the magazine. It was the first time I'd hoted Thanksgiving and the sweet potatoes were a hit! I've made them almost every year since. In fact, I'm putting them together right now for Thanksgiving tomorrow! I especially like the hint of orange. Couple of things I've learned. The pecans are delicious, but tend to get a little soft when stored as leftovers. Also, when choosing your baking dish, choose deeper and narrow over shallower and wide. It protects it better from drying during baking.
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