Crispy Sweet Potato Casserole

Submerge sweet potatoes into a substantial container filled with salted water, then initiate boiling. Gradually decrease the heat to a lower medium setting and maintain the simmering process until they become soft, approximately 20-30 minutes. Remove from heat and drain the liquid. Peel the sweet potatoes.

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).

Combine mashed sweet potatoes, 1/3 cup of softened butter, and white sugar in a bowl. Utilize an electric mixer to blend milk, eggs, and vanilla into the sweet potato mixture until it reaches a smooth consistency; pour half of the mixture into a 9x13-inch casserole dish.

Create the topping by mixing brown sugar, shredded coconut, chopped pecans, and flour in a bowl; stir in 3 tablespoons of melted butter until the mixture is evenly coated. Sprinkle half of the topping over the sweet potato mixture in the baking dish; pour the remaining sweet potato mixture over the topping and sprinkle with the remaining topping.

Bake in the preheated oven until it reaches a cooked state and the topping is lightly browned, approximately 1 hour.