Sweet Potato Casserole

My all-time favorite Thanksgiving meal is not Turkey, not mashed potatoes, nor is it stuffing. It's sweet potato casserole. Yes, as a child I did not like this dish either. I seriously was missing out especially since there's a yummy sweetness to it. I found this  recipe about 10 years ago, and I've been making it ever since. If you don't like coconut flakes, you can omit those, but I think it goes great with the casserole. I was at Thanksgiving lunch at a friend's house, and her 5 year-old niece refused to try the sweet potatoes. I could certainly empathize with her, but I thought to myself; oh, one day you will realize how silly you were to not give it a shot. Enjoy!!

Ingredients:
3 cups mashed sweet potatoes (about 5 sweet potatoes, boiled until softened, skin removed)
3/4 c white sugar
1/3 c butter, softened
2 eggs, beaten
1 tsp vanilla extract
1/2 c mlk

Topping:
1 c flaked coconut
1/3 c all-purpose flour
1 c packed brown sugar
1 c chopped pecans
1/3 c melted butter

Preheat you oven to 350 degrees. Combine the mashed sweet potatoes, white sugar, soft butter, beaten eggs, vanilla, and milk. Spoon into a 2 quart oven proof baking dish.
Next, in a medium bowl combine the coconut, flour, brown sugar, nuts, and melted butter. Sprinkle over the top of the sweet potatoes and then bake at 350 degrees for 30 to 35 minutes.