Preheat oven to 375°F (190°C).

Lightly grease a 2-quart casserole dish.

In a large bowl, combine mashed sweet potatoes, sugar, milk, melted butter, beaten eggs, and vanilla extract.

Mix well until all ingredients are fully incorporated.

Spoon the sweet potato mixture into the prepared casserole dish.

In a separate bowl, combine flaked coconut, brown sugar, flour, remaining melted butter, and chopped pecans.

Mix well to form a crumbly topping.

Sprinkle the coconut-pecan topping evenly over the sweet potato mixture.

Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the sweet potatoes are heated through.

Let cool slightly before serving.