Yam or sweet potato dessert

This recipe was titled - Sweet Potato Casserole, but I used yams instead. I also discovered that it is more of a dessert rather than a veggie side dish. It was very sweet. I even got Doug (who hates sweet potatoes and yams) to try it.

Original recipe makes 1 9x13-inch baking dish

1 (8 ounce) can crushed pineapple, drained

1/2 (14 ounce) bag flaked coconut, or more to taste

3 cups cooked mashed sweet potatoes or yams

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup milk

1/2 cup butter, melted

1/3 cup all-purpose flour

1 cup firmly packed brown sugar

1/3 cup butter, melted

1 cup finely chopped pecans

Directions

1.Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2.Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.

3.Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.