1 (29 oz.) sweet potatoes, drained and mashed
1 c. sugar
2 eggs, slightly beaten
1 c. grated coconut
1/2 c. milk
1 tsp. vanilla
1 c. light brown sugar
1 c. chopped pecans
1/2 c. flour
Dash of salt
3/4 c. butter

Mix together sweet potatoes, sugar, 1/4 cup butter, eggs, coconut, milk and vanilla. Pour into a greased glass 8-inch square dish; level. Soften 1/2 cup butter in a mixing bowl. Stir in brown sugar, pecans, flour and dash of salt. Distribute over the top of potatoes mixture. Microwave on high for 15 minutes. Great for Thanksgiving instead of glazed sweet potatoes.