Peel sweet potatoes and cut into 2-inch slices. Put in saucepan with salt and water to cover and bring to boil over medium-high heat. Reduce heat and simmer until tender, about 20 minutes. Melt 1/3 cup butter. Set aside.

Strain and mash sweet potatoes. Combine with 1/3 cup remaining butter, granulated sugar, vanilla and eggs, stirring well to incorporate all ingredients. Spray 2-quart casserole with nonstick vegetable spray and spread potato mixture in dish. Blend coconut, brown sugar, pecans and flour. Add melted butter and mix until well blended. Sprinkle over potatoes. Bake at 375 degrees until golden brown, 30 to 40 minutes.

Serves 10 to 12.

Each of 12 servings: 377 calories, 378 mg sodium, 76 mg cholesterol, 16 grams fat, 57 grams carbohydrates, 3 grams protein, 0.7 gram fiber