Toni Higgins' Sooo Good Sweet Potato Casserole

Prep Time:
1 1/2 Hours
Yields: 6 Servings
Recipe Courtesy of Toni Higgins

Ingredients for Casserole
6 sweet potatoes, peeled and cubed
3 cups water
2 cups orange juice
1 1/2 cups sugar
1 stick butter, melted
1 cup milk OR 1 (5-ounce) can evaporated milk
1 cup shredded coconut
2 eggs, beaten
1 tsp pure vanilla extract
1 tsp cinnamon 
1/8 tsp salt

Method: In a large Dutch oven over medium-high heat, combine potatoes, water and orange juice. Bring to a boil. Reduce heat to simmer and cook until tender. Drain. Preheat oven to 300°F. In a large bowl, mash cooked potatoes. Stir in sugar, butter, milk, coconut, eggs, vanilla, cinnamon, salt. Mix well. Spread into a greased 10" x 12"ovenproof casserole dish. Set aside.

Ingredients for Topping:
1 cup brown sugar
1 cup chopped pecans 
3/4 stick butter 
1/2 cup flour powdered sugar (optional)

Method: In a large bowl, combine all ingredients except powdered sugar. Using a fork, stir until crumbly. Spoon crumb mixture evenly over potatoes and bake 45 minutes. Cool and dust with powdered sugar.