If using fresh sweet potatoes, preheat oven to 400 degrees. Prick sweet potatoes with a fork and place them on a foil lined baking sheet in oven.
Bake 45-60 minutes or until tender.
Once potatoes have cooled enough to handle, slice them in half lengthwise and scoop the insides into a mixing bowl.
Preheat oven to 350 degrees.
Add sugar, butter, eggs, sweetened condensed milk, and vanilla to mixing bowl. Mix with an electric mixer until the desired consistency is reached. You can make it smooth or leave chunks of potatoes in the mixture.
Spread mixture evenly in a lightly greased 9x13 inch pan or in individual serving dishes and set aside.
For the topping: combine 1 cup Essential Everyday brown sugar and 1 1/2 cups Wild Harvest coconut flakes and then add 6 tablespoons melted butter and mix gently.
Sprinkle mixture evenly over sweet potatoes.
Bake 40-50 minutes or until top is browned and bubbly.