Sweet Potato Coconut Crunch

3 large sweet potatoes
1 stick butter -- softened
1 tsp salt
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
3 eggs -- well beaten
14 oz. can sweetened condensed milk
1/2 c. sugar
1 cup sweetened Baker's coconut -- shredded
1/2 cup pecan pieces
miniature marshmallows

Boil sweet potatoes 30 to 45 minutes until tender. Peel potatoes and cream with mixer until smooth. Mix in by hand the butter, salt, vanilla, cinnamon, nutmeg, eggs, sugar, and sweetened milk until well blended. Add coconut and pecans; mixing well. Spoon mixture into greased casserole dish and bake at 350° for 30 minutes. Top with marshmallows and brown in oven.