Filling:
3 large sweet potatoes (about 3lbs.), peeled, cut into 1-inch pieces
1/4 cup butter, room temperature
1/4 cup brown sugar
1 cup half and half
2 eggs
1/3 cup chopped crystallized ginger (about 1 1/2 ounces)
1 teaspoon vanilla extract
Salt
Topping:
1 cup (packed) brown sugar
1/2 cup all purpose flour
1/2 cup butter, room temperature
1 cup chopped, toasted pecans
1 cup sweetened flaked coconut
Preheat oven to 350°F.
Butter 13x9x2-inch glass baking dish.
Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes. Drain; return to same pot. Stir potatoes over medium-high heat until excess liquid evaporates. Remove from heat.
Add butter and sugar and mash potatoes until almost smooth. Mix in half and half, eggs, ginger and vanilla. Season with salt. Spread in prepared dish.
Rub together sugar, flour and butter in medium bowl until moist crumbs form. Mix in pecans and
coconut.
Sprinkle topping over filling. Bake until filling is set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into squares and serve.
-Adapted from Epicurious