Grated Sweet Potato-Coconut Pudding

½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup (1 stick) butter, at room temperature
¼ cup unsifted all-purpose flour
2 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
One 12-ounce can evaporated milk, plus enough whole milk to total 2½ cups
3 cups coarsely grated raw sweet potatoes (about 1 pound or 2 medium)
1 cup freshly grated or sweetened, flaked coconut
1 cup heavy cream, whipped to soft peaks with 1 tablespoon confectioners’ (10X) sugar and ½ teaspoon vanilla extract (optional topping)

This popular pudding, now nearly seventy years old, is one of the best.

Preheat the oven to 350° F. Spritz a 9 × 9 × 2-inch baking pan with nonstick cooking spray and set aside.
Mix together the granulated sugar, brown sugar, butter, flour, eggs, vanilla, and salt in a large bowl to combine. Stir in the milk mixture. Otherwise, fold in the sweet potatoes, then the coconut.
Scoop the mixture into the baking pan and spread to the corners. Bake uncovered on the middle oven shelf for 50 to 55 minutes or until lightly browned and set in the center.
Cool the pudding in the upright pan on a wire rack for 15 to 20 minutes, then spoon up and serve. Drift each portion, if you like, with the whipped cream topping or pass it separately.