This is another recipe that I copied out of a magazine years ago.

Crumb Topping:

Preheat oven to 350°F.

Peel and cut up the sweet potato, then steam until tender, 15-20 minutes. In a large mixer bowl beat potato, honey, Himalayan salt, eggs, butter, milk, and vanilla. Mix until smooth. Place in a 9x12 pan.

In a blender crumb the pecans. Pour out into a bowl and mix in the 3 T softened butter, coconut crystals, cinnamon and nutmeg. Sprinkle over top of squash.

Bake @ 350° F. for 35 minutes. Bake 45 minutes if made ahead and chilled.