1/3 cup coarsely chopped pecans
1/4 cup sliced green onions
6 medium (about 3 1/2 pounds) orange sweet potatoes or yams, peeled, cut into 2-inch chunks*
1/2 teaspoon freshly grated orange zest
1 teaspoon salt
1/4 teaspoon pepper
Heat oven to 375°F.
Place 2 tablespoons Cinnamon Sugar Butter Spread into 9-inch square baking pan. Place in oven 2-3 minutes or until melted. Remove pan from oven. Add chopped pecans; toss until well coated. Return pan to oven; bake, stirring once, 4-5 minutes or until nuts are caramelized. Remove nuts from oven; spread in even layer on waxed paper. Cool completely.
Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat 5-6 minutes or until water comes to a boil. Reduce heat to medium-high. Cook 25-30 minutes or until potatoes are tender. Drain; cool slightly.
Place sweet potatoes and all remaining potato ingredients in bowl. Beat at medium speed, scraping bowl often, until smooth.
Spoon potato mixture into lightly greased 1 1/2-quart round or oval baking dish. Cover; bake 30-35 minutes or until heated through.
Just before serving, sprinkle potatoes with garnish.
*Substitute 2 (29-ounce) cans sweet potatoes, drained.
To make ahead, prepare sweet potato mixture and pecans as directed. Do not bake sweet potato mixture. Cover; refrigerate. Before serving time, heat oven to 375°F; bake as directed. Just before serving, sprinkle with pecans and onions.