6 sweet potatoes (yams)
1 stick butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/4 c. evaporated milk
1 c. coconut (optional)

TOPPING:

1/2 c. brown sugar
1/2 c. butter
1/3 c. flour
1/2 c. evaporated milk
1 c. pecans, chopped

Cook peeled potatoes until tender. Drain well. Add butter, sugar and vanilla to hot potatoes and stir until creamy. Beat eggs and mix with milk. Add egg mixture to potatoes and stir well. Place in a greased 9x13 inch dish.

Mix together brown sugar and flour for the topping. Add melted butter, milk and pecans. Pour the topping evenly over the potatoes. Bake at 350 degrees for 40 minutes.