PECAN-TOPPED SWEET POTATOES

2 large cans sweet potatoes
1 stick butter or margarine
Dash of allspice
4 tsp. nutmeg
1 tsp. cinnamon
4 tsp. vanilla
1/2 c. sugar
Chopped pecans

Drain sweet potatoes, reserving juice. Mash. Melt butter or margarine and add sweet potatoes and some of the juice, whipping until consistency of thick mashed potatoes. Add seasonings and sugar and mix well. Spread in a lightly greased 6 quart baking dish. Top with chopped pecans. Bake, covered, at 375 for 1 hour. Remove cover and lightly brown, about 5 minutes. Miniature marshmallows may be added to topping during browning if desired. Serves 10-12.