• Peel and slice sweet potatoes. Place in pot, cover with water, bring to a boil over medium-high heat, and cook until fork-tender. Drain well and place in a large bowl.
  4-5 medium to large sweet potatoes
• Add butter and beat until smooth. Add in vanilla, sugar, and cinnamon. Beat again until well combined. With the mixer going, add in eggs, one at a time. Stir in the coconut.
  1 cup sugar, 2 eggs, 1/2 cup salted or unsalted butter, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1 cup sweetened flaked coconut
• Spoon this sweet potato mixture into an 8x8 casserole dish and bake at 350 for 20 minutes.

To make the topping

• While the casserole is baking, place flour and brown sugar in a medium bowl and stir together. Cut in butter with a long-tined fork until well incorporated and then stir in the pecans.
  1 cup light or dark brown sugar, 1/2 cup butter, 1 cup flour, 1 cup pecans
• After 20 minutes, remove the casserole from the oven and sprinkle the crumble topping evenly over the top. Return to the oven and bake until golden brown (30-40 minutes).