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Bring the potatoes and enough cold water to cover to a boil in a large saucepan.

Reduce the heat and simmer until fork-tender, about 20 minutes.

Drain and cool. Mash the potatoes in a large bowl until smooth.

Preheat the oven to 375 degrees. Spray a 2 1/2-quart baking dish with nonstick spray.

In a small bowl, whisk together the milk, syrup, egg, and vanilla in a small bowl.

Add the milk mixture to the potatoes, stirring to combine well. Stir in the raisins, coconut, and salt until blended.

Spoon the mixture into the pan.

To make the topping, combine the brown sugar, flour, pecans, butter, and salt in a medium bowl. Sprinkle the topping over the potatoes and bake, uncovered, until the center is hot and the topping is browned, 25 - 30 minutes.

Original recipe courtesy Paula Deen