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

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

CRUNCH TOPPING:

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

Mix together brown sugar and butter. Gradually add flour and mix well. Stir in chopped pecans and sprinkle over potato mixture. Bake at 350 degrees for 35 minutes until bubbly.