Bring a large pot of water to a boil and add the sweet potatoes; boil until the flesh is soft. Remove the sweet potatoes and let them cool. When they're cool to the touch, peel them using your hands.

In a large bowl, beat the peeled sweet potatoes with a hand mixer on medium. Add the granulated sugar, half and half, 1/3 cup melted butter, eggs, vanilla, and salt to the sweet potatoes and beat well.

Pour the sweet potato mixture into a greased 9x9-inch casserole dish and bake for 15 minutes at 350ºF.

While the potatoes are baking, prepare the pecan coconut topping. Put brown sugar, pecans, coconut, and flour in a medium bowl and mix well. Drizzle the melted butter over the mixture and stir again until the pecans are well-coated.

Remove the sweet potatoes from the oven and sprinkle the topping over the potatoes evenly. 

Return the sweet potatoes to the oven for 15 minutes more, until the topping starts to brown. Watch closely so it does not burn!