Ingredients

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.