Crunchy Sweet Potato Souffl�

3 cups sweet potatoes, cooked, drained, peeled, and mashed
1 cup sugar
2 eggs
1/3 cup butter
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon

Topping
1/3 cup flour
1/3 stick butter, melted
1 cup brown sugar
1 cup pecans, chopped
1 cup coconut, shredded

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, eggs, butter, milk, salt, vanilla and cinnamon until well mixed. Place potato mixture into a buttered casserole dish.

In a separate bowl, combine flour, brown sugar, and melted butter until well blended. Stir in pecans and coconut. Spread the nut mixture on top of the potato casserole. Bake casserole for 35 minutes, until the top is golden and bubbly.

Serves 10-12.

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