Winery: Stone Hill Winery - Branson

Ingredients:
Sweet Potatoes: 

3 cups peeled, cooked sweet potatoes 

½ cup sugar 

½ stick melted butter 

1 egg 

1 teaspoon vanilla 

¼ teaspoon salt 

¼ teaspoon ground cinnamon 

¼ teaspoon nutmeg 

½ cup milk 

2 tablespoons Cream Sherry



Praline Topping:

½ stick melted butter 

½ cup chopped pecans 

2 tablespoons Cream Sherry 

¼ cup brown sugar
¼ cup quick-cooking oats
¼ cup shredded coconut 

½ teaspoon vanilla

Directions:
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 1-½ 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.