Ray’s Sweet Potato Casserole

Preheat oven to 375ºF.

For the sweet potatoes:
In large saucepan or stock pot, boil water. Add in cubed sweet potatoes and simmer just until potatoes are fork tender. Drain in colander and set aside. Place ricer over bowl and press potatoes in multiple batches. Add in vanilla, softened butter, milk, beaten eggs and sugar. Fold everything together until butter has melted and everything is evenly dispersed.

Pour into a lightly greased baking dish. Set aside.

For the topping:
In a bowl, mix together coconut, brown sugar, chopped pecans, and flour. Stir in melted butter and mix until the coconut/brown sugar/pecan mixture starts to look like crumbles and is pea sized. Sprinkle over the top of the sweet potatoes.

Place in oven for 20-25 minutes, or until top is golden brown. Serve warm.

Note: This dish can be made a day or two ahead of time and baked day-of. You may need to increase the time of baking if it comes straight of the fridge and into the oven.

Adapted from Ben’s uncle Ray Hulet.