1.   Wash the sweet potatoes; bake them at 375 degree for 1 hour or until
     done.  Allow the potatoes to cool to the touch.  Cut a lengthwise strip
     from the top of each potato and discard.  Carefully remove the pulp,
     leaving ¼” thick shells intact.
2.  Mash the potato pulp in a large bowl; add ¼ cup softened butter and
     stir until melted.  Add ½ cup brown sugar and the next 3 ingredients;
     whip with a large wire whisk until every smooth.  Spoon or pipe the
     mixture into the shells.
3.  Combine the coconut, pecans, and ¼ cup brown sugar.  Using a pastry
     blender cut in 2 tbsp butter until the mixture is crumbly.  Sprinkle
     the coconut mixture over the potatoes.  Place the stuffed potatoes on
     a baking sheet.  Bake at 350 degrees F. for 20 to 25 minutes or until
     thoroughly heated and lightly browned.

Yield: 6 servings