Sweet Potato Casserole

This is my favorite Thanksgiving dish!

Base Ingredients:
3 cups of cooked, mashed sweet potatoes
(if you're allergic to potatoes, you can substitute cooked, mashed butternut squash)
1/4 c milk (can use non-dairy milk to make it dairy free)
1/3 c butter or ghee (for dairy free)
1/3 c unrefined sugar or coconut sugar
1 t vanilla
2 eggs, beaten

Topping Ingredients
1 c chopped pecans
1 c coconut
1/2 c packed brown sugar or coconut sugar
1/3 c flour (can use gluten free flour blend instead or almond flour)
1/3 c butter or ghee, melted

Directions:
Combine all base ingredients in a medium bowl and stir together well. 
Spoon into an 8" square baking dish.
Combine topping ingredients in a small bowl and stir well.
Sprinkle over top of sweet potato mixture.

Bake at 375 degrees F for 25 minutes.
This is a photo before baking.