Sweet Potato Casserole

Directions

Prick sweet potatoes with a fork and place them on a rimmed baking sheet lined with parchment or foil. Bake at 400°F for about an hour, until they begin to ooze and are tender. Let them cool slightly, then remove the peel. In a mixing bowl, mash the sweet potatoes until smooth. Stir in ½ cup pineapple preserves, half-and-half, eggs, ½ cup brown sugar, ginger, salt, and vanilla until fully combined. Pour the mixture into a 9×13-inch baking dish. In a separate bowl, use two forks or a pastry cutter to combine flour, butter, brown sugar and pecans until the mixture forms coarse crumbs. Fold in ½ cup pineapple preserves and toasted coconut, then sprinkle over the sweet potatoes, spreading gently to cover the top. Bake uncovered at 350°F for 40 minutes, or until bubbling.