Heat oven to 350° F. Lightly spray 9-inch square or other baking dish.
In large bowl, mash sweet potatoes with electric mixer or hand potato masher until smooth. Stir in ½ cup of the brown sugar, eggs, evaporated milk and pumpkin pie spice; mix until blended. Spread into baking dish; set aside. In medium bowl, combine pecans, coconut, flour, remaining ½ cup brown sugar and butter; mix until blended. Sprinkle evenly over sweet potato mixture. Bake 35 to 40 minutes or until center is almost set. Serve warm.
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|Serving Size: 1 Recipe (1662g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 737 (21%)|
|Amt Per Serving||% DV|
|Total Fat 81.9g||109 %|
|Saturated Fat 35.2g||176 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 660.5mg||203 %|
|Sodium 1552.4mg||54 %|
|Potassium 4270.3mg||112 %|
|Total Carbohydrate 656.4g||193 %|
|Dietary Fiber 32.1g||128 %|
|Sugars, other 624.3g|
|Protein 47.3g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3458
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