Sweet Potato Casserole Divine

This recipe was my creation. I couldn't find one that had all the things I liked, so I came up with my own. It is quick and simple to make because there is no cutting or peeling potatoes. I think this recipe appeals to the sophisticated palette with because it is heavily spiced, but it also offers a sticky sweet "candy-like" topping that the kids will LOVE. After my family ate this for Thanksgiving 2 years ago, I was dubbed "sweet potato queen." So far I haven't lost my crown! Enjoy!! :)

• Ready In: 37 mins
• Serves: 12

Ingredients

• Main Dish

• 2 (40 ounce) cans sweet potatoes
• 1⁄2 cup butter, softened
• 1⁄4 cup cream sherry
• 1⁄4 cup  orange juice
• 2  eggs
• 2  teaspoons apple pie spice (*Note “Apple Pie Spice”, made by Astor, is a blend of the following spices: cinnamon, ginger, allspi)

• Topping

• 2  cups brown sugar (not packed)
• 2  cups pecans
• 1⁄2 cup butter (cold)
• 1⁄2 cup flour
• 1  cup coconut

Directions

1. Pre-heat oven to 350 degrees F.
2. Combine main dish ingredients in a large bowl.
3. Pour into 9 x 13 inch pan lightly sprayed with non-stick cooking spray.
4. In a separate bowl combine sugar, flour, and butter with a pastry cutter.
5. (A fork could do the job in a pinch.) Then stir in pecans and coconut.
6. Spread the topping evenly over the sweet potatoes.
7. Bake at 350 degrees for about 30 minutes.
8. If top starts looking too dark, cover with foil.