6 sweet potatoes ⅓ cup butter 2 Tbs white sugar ½ cup milk 2 large eggs, beaten 1 tsp vanilla extract
Crunch Topping:
¾ cup brown sugar ¾ cup sweetened flaked coconut ¾ cup chopped pecans 3 Tbs all-purpose flour 3 Tbs melted butter
Directions
Step 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
Step 2 Preheat the oven to 325 degrees.
Step 3
Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9×13-inch casserole dish.
Step 4
Make the topping: Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated. Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
Step 5 Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.