I've never liked sweet potatoes. My son's great grandmother made these when he was little and insisted I try them. Unlike most casseroles, they have a hint of coconut that isn't overpowering and I love them. Everyone else seems to also. They have become a staple in our home on holidays now and remind me of what a sweet, wonderful, warm woman my son's granny was.
1Boil sweet potatoes until they are soft. Peel and mash while they are still hot. In a large bowl, Mix potatoes, 1 stick of butter (cut it into cubes and it will melt nicely), coconut, beaten eggs, vanilla, 1/2 cup of the brown sugar and the white sugar.
2In a separate bowl, melt the other stick of butter and add the remaining brown sugar, the chopped pecans, and the corn flakes. Mix well. Note: I double this step because I really like the crunchy stuff.
3Grease a 9x13 baking dish with butter or spray or whatever you like to use. I use a casserole dish and butter. Put in potatoes. Layer crunchy topping on top of the potatoes and bake at 325 until bubbly and golden brown. Usually about 30 minutes.