3 c. cooked, mashed sweet potatoes
1 c. sugar
1/2 c. milk
1/4 c. butter
2 eggs, beaten
1 tsp. vanilla

TOPPING:

1 c. flaked coconut
1 c. firmly packed brown sugar
1/3 c. all-purpose flour
1/3 c. butter, melted
1 c. pecans

Combine potatoes, sugar, milk, butter, eggs and vanilla. Mix well. Spoon into lightly greased 2 quart casserole.

Combine coconut, brown sugar, flour, 1/3 cup melted butter and pecans. Mix well. Sprinkle over top of sweet potatoes. Bake at 375 degrees for 45 minutes or until golden brown.