3 c. canned sweet potatoes, mashed in own juice
1/4 c. milk
1/4 c. butter, melted
3/4 c. sugar
1 tsp. vanilla
2 eggs, beaten
1 c. coconut (optional)

Combine all ingredients and mix well. Pour into well greased baking dish. Prepare topping.

CRUNCH TOPPING:

1 c. brown sugar
1/4 c. butter, melted
1/2 c. flour
1 c. chopped pecans

Mix together brown sugar and butter; gradually add flour. Mix well. Stir in pecans. Sprinkle over potato mixture. Bake in 350 degree oven for 35 minutes until bubbly. Serves 4-6.

Variations:

1. Add 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon.

2. Substitute walnut extract for vanilla.

3. Add crushed pineapple.

4. Add grated orange rind.

5. Substitute orange juice for milk.