Sweet Potato Casserole


4 large sweet potatoes or yams
1 cup of light brown sugar
1 cup of granulated sugar
2 tablespoons of pure vanilla
cinnamon and nutmeg to taste
2 eggs (well beaten)
1 cup of chopped pecans
1 stick of butter (do not use margarine)
one-fourth cup of frozen orange juice from concentrate


Boil potatoes until tender.
Remove skin and beat with an electric mixer, removing strings until smooth.
Add remaining ingredients and continue to mix in an electric mixer, except pecans until mixture is smooth and free of lumps.
Add more sugar if necessary.
Add pecans and stir with a large wooden spoon.
Pour mixture in a large casserole dish and bake on 350 degree F for 1 hour or until casserole pulls from the edges.