Combine potatoes, sugar, milk, 1/3 cup melted butter, vanilla, and eggs, mixing well. Spoon into a lightly greased 13x9 baking dish.
Combine brown sugar, coconut, flour and pecans; sprinkle over half of the sweet potatoes. Drizzle remaining 1/3 cup melted butter over the top.
Cover the "naked" half with foil and place in 375 degree pre-heated oven. Bake for approx. 30-35 minutes, or until topping begins to brown. Remove foil and put marshmallows on the "naked" half. Return to the oven and bake 5-10 minutes or until marshmallows are puffy and golden brown (watch carefully so they don't burn).
Notes: You can substitute canned sweet potatoes, drained and mashed. There is really enough of the crunchy topping for the whole casserole dish, so you can use it all thickly on 1/2, use it thinly on the whole casserole, or save half for another time in the freezer. This is a combination of two different recipes from "Dinner on the Ground," a recipe compilation from the Friends for Central Texas Children's Home.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 173 (42%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 58.9mg||18 %|
|Sodium 126.1mg||4 %|
|Potassium 212mg||6 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 58.1g|
|Protein 3.4g||5 %|
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Calories per serving: 416
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