Sweet Potato Streusel Casserole with Coconut

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.

Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.

Mix white sugar milk eggs cubed butter and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.

Combine pecans coconut brown sugar flour and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.

Bake in the preheated oven until topping is browned 20 to 30 minutes.