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Preheat oven to 300°F. Lightly grease the bottom and sides of a 2-quart square baking dish; set aside. Peel and coarsely shred sweet potatoes (you should have about 4 cups). In a large bowl, combine eggs, half-and-half (or milk), sugar, corn syrup, cornmeal, butter, vanilla, nutmeg and salt. Stir in sweet potatoes and 1/2 cup each coconut and pecans. Transfer sweet potato mixture to prepared baking dish.
Bake, uncovered, for 1 hour. Sprinkle with remaining 1/4 cup each coconut and pecans. Bake, uncovered, 30 minutes more or until a knife inserted near the center comes out clean. Cool about 30 minutes on a wire rack. Serve warm.