Sweet Potato Casserole

Ingredients

Filling

2 large sweet potatoes 

1/4 cup butter, softened 

1/2 cup brown sugar 

1/8 cup granulated sugar 

1 egg

1/4 cup whole milk 

1/2 tablespoon vanilla extract 

1/8 teaspoon salt

Topping

1/2 cup coconut

3 TBSP brown sugar

1/2 cup chopped pecans

2.5 TBSP flour

2.5 TBSP cup melted butter

Directions

1. Preheat oven to 425°F. Wash and thoroughly dry outside of sweet potatoes. Use fork to poke holes in the sweet potatoes. Wrap in aluminum foil and place on an aluminum foil lined baking sheet. Bake for 1 1/2 hours; remove and allow to cool until you can easily remove the skins, about 30 minutes.

2. Preheat oven to 350°F. Grease a small baking dish with cooking spray; set aside. In the bowl of a mixer or with an electric hand mixer, beat sweet potatoes on medium-high until they become smooth, about 2 minutes. Add butter, brown sugar, and granulated sugar; mix until fully combined. Add eggs, milk, vanilla, and salt; beat on medium high until the mixture is fully homogenous. Pour into prepared baking dish.
 
3. Combine topping ingredients and sprinkle onto the sweet potatoes. Bake for 25 minutes or until the top is golden brown.