Hawaiian Sweet Potato Casserole

4 sweet potatoes

2 medium bananas, unpeeled1/2 c. drained crushed pineapple1/2 tsp. salt4 tbs. butter1 tsp. vanilla1/2 c. brown sugar1/3 c. flour3 tbs. butter1/2 c. chopped pecans1/2 c. unsweetened coconut flakesWrap sweet potatoes in foil and roast in a 400°F oven for 1½ hours. During the last 15 minutes, place bananas in the oven with the potatoes. When cool enough to handle, cut potatoes and bananas in half lengthwise and scoop out flesh. In a large bowl, mix together the sweet potatoes, bananas, pineapple, salt, 4 tbs. butter, and vanilla. Mix until smooth. Transfer to a 9x13-inch baking dish. In medium bowl, mix brown sugar and flour. Cut in 3 tbs. butter until the mixture is coarse. Stir in pecans and coconut. Sprinkle the mixture over the sweet potato mixture.

Bake at 325°F for 30 minutes, or until the topping is lightly brown.