Southern Sweet Potato Casserole Recipe

Preheat the oven to 350°F, use middle shelf. Optionally, use 375℉ if baking other items requiring that temp.
Oil or grease a 10-inch cast iron skillet or a 13x9x2 casserole dish (or foil pan).
Make the Batter: Drain the canned potatoes and mash them. Add them and any remaining main batter ingredients into a mixing bowl.
29 ozs Yams, ½ cup sugar, 2 large eggs, 6 Tablespoons butter, 1 teaspoon vanilla extract, ½ cup half-and-half, ¾ teaspoon cinnamon
Add Optional Ingredients: This step is ONLY if you're adding in any of the optional ingredients. Add any of them in at this time. With the optional apple (or pie filling), it must be diced small.
½ cup shredded coconut, 1 medium apple
Mix all ingredients together in the mixing bowl by hand. Lumpy batter is normal. Pour into the greased skillet/pan.
Make the Topping: Mix together the topping ingredients and spread evenly across the batter in the skillet/pan. Pat it down to come into better contact with the batter. Ensure there's at least a ½-inch space clearance from the top.
2 teaspoons cinnamon, 2 cups chopped pecans, 10 Tablespoons butter, 1 cup all-purpose flour, ⅔ cup dark brown sugar
Bake uncovered in the preheated 350°F oven in the center rack (or just below it) for 50-60 minutes, until topping becomes browned. If at 375℉, reduce time by 10 minutes.
After removed from oven, it will take about 15-30 minutes for the topping to harden.