Praline Sweet Potatoes

With its combination of savory and sweet, this sweet potato side dish is for those who claim they don't like sweet potatoes. Now that's a sweet deal! Must be the Cream Sherry.

Sweet Potatoes:
3 cups peeled, cooked sweet potatoes
1/2 cup sugar
1/2 stick melted butter
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup milk
2 tablespoons Cream Sherry

Praline Topping:
1/2 stick melted butter
1/2 cup chopped pecans
2 tablespoons Cream Sherry
1/4 cup brown sugar
1/4 cup quick-cooking oats
1/4 cup shredded coconut
1/2 teaspoon vanilla

With a mixer whip sweet potatoes until smooth and all lumps are removed. Add the rest of the ingredients; continue whipping until smooth and well-mixed. Place in a 1-1/2 quart casserole dish.

Mix the praline topping ingredients in a separate bowl. Spread evenly on top of the potato mixture. Bake at 350 degrees for 25 to 30 minutes or until bubbly and the top is crisp.



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