1/4 cup (1/2 stick) butter, room temp
1/4 cup sugar
1 c. half and half
1/3 cup chopped crystallized ginger
1 tsp. vanilla extract
1 c. packed brown sugar
1/2 cup flour
1 stick butter, room temp
1 c. chopped pecans
1 c. sweetened flaked coconut
For filling: butter 9x13 glass baking dish. Cook sweet potatoes in
large pot of salted boiling 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 dish.
Topping: Rub together sugar, flour and butter in med. bowl until moist
crumbs form. Mix in pecans and coconut. Sprinkle topping over filling.
Bake at 350 until filling is set and topping is brown, about 40
minutes. Let stand 10 minutes. Cut into squares and serve.