Juliana Stark: Sweet Potato Casserole with Coconut Pecan Praline Crust

I don't normally whip up recipes that I find in comments online, but I had to make an exception for this beautiful orange side dish.  I just couldn't get past the words coconut pecan praline crust.  Do you blame me?  Luckily most of the ingredient amounts are provided, but for the initial mashing of the potatoes, you'll just need to wing it with the butter and ground cinnamon; do it to your taste preference.  And watch the casserole as it nears the end of the cooking time to make sure the topping doesn't burn.

Sweet Potato Casserole with Coconut Pecan Praline Crust
From Juliana Stark’s Cajun nanny, as seen on The Stay at Home Chef Facebook page

6 sweet potatoes
Butter
Ground cinnamon
⅓ cup melted unsalted butter
⅓ cup packed light brown sugar
Pinch salt
⅓ cup chopped pecans
⅓ cup all-purpose flour
⅓ cup shredded coconut

Preheat the oven to 375°F. Prick potatoes with a fork and place on a sheet pan. Bake until tender, about 1 hour to 1 hour and 15 minutes. Set aside and let cool enough to handle. Scoop the potato flesh out of the skins and mash with some butter, ground cinnamon, and a pinch of salt.

Mix together melted butter, brown sugar, salt, chopped pecans, flour, and shredded coconut. Grease a large pie dish, scoop in sweet potato mash and smooth out the top. Top with even, generous layer of topping mix. Bake at 350°F about 40 minutes until golden brown and crusty.