Melissa's friend Ellen gave her this recipe many years ago. She likes to make it for Thanksgiving. Fattening but worth the calories!
1 can (40 oz.) sweet potatoes
1 teaspoon vanilla
1 cup brown sugar
1/4 cup white granulated sugar
1/3 cup all-purpose flour
2 eggs
2/3 cup butter
1 cup coconut
1 cup chopped pecans
Drain and mash sweet potatoes. Add vanilla, white sugar, eggs, and 1/3 cup of butter (melted). Mix well and spread into bottom of medium-sized casserolel dish or cake pan. Mix the brown sugar, flour, and remaining 1/3 cup butter (softened). Spread this mixture over the first layer. Combine coconut and nuts and sprinkle over top of casserole. Cover and bake at 350 for 30 minutes. Enjoy!
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