Ray’S Sweet Potato Casserole Recipe

Name: Ray’S Sweet Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SWEET POTATOES:; 4 whole Sweet Potatoes; 1 teaspoon Vanilla; 4 Tablespoons Butter, Softened; 1/2 cups Milk; 2 whole Eggs, Beaten; 3/4 cups Sugar; FOR THE COCONUT PECAN TOPPING:; 1 cup Coconut; 1 cup Brown Sugar; 1 cup Pecans, Chopped; 3/4 cups Flour; 4 Tablespoons Butter, Melted

Servings: persons

FOR THE SWEET POTATOES:
4 whole Sweet Potatoes
1 teaspoon Vanilla
4 Tablespoons Butter, Softened
1/2 cups Milk
2 whole Eggs, Beaten
3/4 cups Sugar
FOR THE COCONUT PECAN TOPPING:
1 cup Coconut
1 cup Brown Sugar
1 cup Pecans, Chopped
3/4 cups Flour
4 Tablespoons Butter, Melted

1
Preheat oven to 375u00b0F.
2
For the sweet potatoes:
3
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.
4
Pour into a lightly greased baking dish. Set aside.
5
For the topping:
6
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.
7
Place in oven for 20-25 minutes, or until top is golden brown. Serve warm.
8
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.
9
Adapted from Ben's uncle Ray Hulet.

1005

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE SWEET POTATOES:, 4 whole Sweet Potatoes, 1 teaspoon Vanilla, 4 Tablespoons Butter, Softened, and more.

Yes, Ray’S Sweet Potato Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ray’S Sweet Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions