Ray’s Sweet Potato Casserole is a family tradition, and it isn’t the holidays without it! Crispy coconut streusel topping makes this something special.

This is Ben and my first holiday as a married couple and we have decided to forego the chaos and upheaval that normally comes with big family holidays. Normally we would have to choose between splitting our holiday one of three ways, with my dad and step-mom, mom and step-dad or Ben’s parents 300 miles away – but with him in the middle of his first quarter of nursing school and my trying to just keep pace with the rest of the world, it seemed like the best option for us was to spend our first holiday as man and wife together – just the two of us. And Huck, too – naturally.

This also happens to be my first year of cooking my own Thanksgiving, all by myself. o.O

Ben will be tucked away banging his head into his desk finishing a last minute 10 page paper on nursing ethics and peeking through the door of our room to catch the latest football scores and I will be commandeering the remote and be watching Harry Potter all the way through getting myself primed for the impending Christmas season. Am I the only one who craves a little wand waving and quidditch during the rainy fall months? It just gets me in the spirit. Don’t know why, but it probably has something to do with me being weird and loony. You already knew that though.

Anyway… since this is Ben’s and my first Turkey Day together, I wanted to make sure that it felt like home. The one resounding requirement to our Thanksgiving fare was Ray’s Sweet Potato Casserole. Never have I met Ray, but he is a casserole legend and this is the one dish that everyone looks forward to in the Keno family during the holiday of Thanks. So being the wonderful wife I am, I am making this just for Ben. Where’s my wife of the year award? I suspect it is in the mail now.

This is one that would be easy to make head of time and pop in the oven 25 minutes before dinner is ready. Score 1 for Megan and easy planning!

I started with two sweet potatoes – since this is just me and Ben, and boiled them like regular potatoes. Then drain away!

Now this beauty is how I went about “mashing” my sweet potatoes – it’s a ricer. If you don’t have one of these, I highly, astronomically recommend it. It’s doesn’t mash as much as it aerates your potatoes, keeping them light and fluffy instead of condensed and brick-like. Unless you’re into that sort of thing, which I pass no judgements.

This one, in particular – the RSVP Ricer, has two removable and interchangeable presses, this one is the finer of the two. *Sidebar* this ricer was the highest rated ricer by America’s Test Kitchen. And they test ’em ALLL, so I trust ’em. *End Sidebar*

The ricer is super handy because it also – oh so conveniently – has a bowl rest on it so you can let it sit on your bowl as you press.Who wants their taters flying through the air ala Three Stooges – no one.

Riced.

Then into the bowl went buttah (obviously), sugar, eggs and a little milk.

Oh, and some vanilla.

Fold it around so you don’t flatten the sweet potatoes until the butter melts deliciously into the crevasses and you’re ready to put it into the baking dish.

Smooth it out in the bottom of a baking dish and get ready to top it with a little brown sugar, coconut, chopped pecans (or in my case walnuts), flour and maauurr buttah!

Fork that baby til it crumbles and sprinkle onto the sweet potatoes. Now you’re ready to bake. Put into a 325 oven for 20-25 minutes or until crispy and golden brown. Now this one is fantastic if you want to make it a day or even two ahead of time, and you just throw it into the oven as your bring your bird out of the oven to rest. Just switcharoo and you’re ready to go as soon as the bird is ready to carve. Viola!

Sweet Potato casserole with coconut and pecan topping on a purple napkin
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ray’s Sweet Potato Casserole

  • Author: Country Cleaver
  • Prep Time: 25 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A family tradition that can be made a day or two ahead of time!

Ingredients

Scale

Sweet Potatoes:

  • 4–5 Sweet Potatoes, cubed
  • 3/4 cup Sugar
  • ½ cup Milk
  • 2 Eggs, beaten
  • 1 tsp Vanilla
  • 6 Tbsp Butter, softened

Crumble Topping:

  • 1 cup Coconut
  • 1 cup Brown Sugar
  • 1 pecans (or in my case walnuts), chopped
  • ¾ cup flour
  • 6 tbsp butter, melted

Instructions

  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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. In 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.
  6. Sprinkle over the top of the sweet potatoes.
  7. Place in oven for 20-25 minutes, or until top is golden brown. Serve warm.

Notes

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

Original recipe from Ray Hulet

Keywords: Sweet Potato, Casserole, Holiday, Thanksgiving, Coconut, Yams

Now for 102 extra recipes for your Thanksgiving holiday – cause you weren’t indecisive enough already!! Check out some of my favorites. You just know these will be a hit!!

Because, 101 recipes just wasn’t trying hard enough.

Appetizers:

Artichoke Dip – Hill Country Cook

Crispy Salmon Bites – Running to the Kitchen

Roasted Tomato and Brie Baked Brie Dip – Country Cleaver

White Bean and Garlic Hummus – Bran Appetit

Cheesy Shredded Chicken Bites – Dine and Dish

Roasted Red Pepper and Artichoke Tapenade – Country Cleaver

Baked Bourbon Buffalo Wings – Bev Cooks

Asparagus Parmiaiano Puff – Bell’alimento

Asparagus and Brie Perogies – Country Cleaver

Flagship Cheese, Asparagus and Pear Bites – Country Cleaver

Bacon Gorgonzola Guacamole – Simply Scratch

Prosciutto Warpped Gorgonzola Stuffed Dates – Simply Scratch

Sweet and Spicy Golden Plum Dip with Coconut Shrimp – Country Cleaver

Rosemary Pecans and Cranberries – Country Cleaver

Chantrelle Ricotta Crostini – Heather Cristo

Marinated Beecher’s and Caprese Bites – Country Cleaver

BLT Dip – Climbing Grier Mountain

Cocktails:

 Basil Infused Vodka – Country Cleaver

Pumpkin Eggnog Martini – Recipe Girl

Blood Orange Champagne Cocktail – Heather Cristo

Sloe Gin Sours – London Bakes

Irish Coffee – My Life as a Mrs.

Spiced Pumpkin Martini – My Life as a Mrs.

Turkey:

Deep Fried Turkey – Spicy Perspective

Turkey – The Novice Chef

Honey Herbed Glazed Turkey – Taste and Tell

Roasted Turkey with Herb Butter and Roasted Shallots – Cookin’ Canuck

My Favorite Turkey Brine – The Pioneer Woman

Malt-Beer Brined Turkey – Love and Olive Oil

Asian Turkey – Spicy Perspective

Stuffing:

Sourdough Bread Stuffing – Perry’s Plate

Roasted Butternut, Sausage and Fennel Stuffing – Gimme Some Oven

Chantrelle Stuffing – Honest Food

Sourdough and Cornbread Sausage Stuffing – Picky Palate

Oyster Dressing – The Pioneer Woman

Bacon Leek Stuffing with Sage – Simply Scratch

Vegetables:

Roasted Brussels Sprouts with Balsamic Vinegar – Two Peas and Their Pod

Asparagus with Shallot Caper Vinaigrette – Country Cleaver

Green Bean Casserole – Table for Two

Broccli Gratin – Running to the Kitchen

Potato Artichoke and Goat Cheese Gratin – Domestic Fits

Roy’s Spicy Sausage and Rice – The Church Cook

Baby Carrots – Picky Palate

Roasted Delicate Squash – Rachel Cooks

Wild Rice Caramelied Shallots, Cranberries and Pecans – Eat Live Run

Oven Roasted Vegetables – Spicy Perspective

Spaghetti Squash with Swiss Chard – Cookin’ Canuck

Potatoes of all kind:

Apple Balsamic Roasted Sweet Potatoes with Goat Cheese and Cranberries – Country Cleaver

Pumpkin Scalloped Potatoes – Recipe Girl

Shepherd’s Pie – Lauren’s Latest

Bacon and Caramelized Onion Mashed Potatoes – Cookin’ Canuck

Twice Baked Sweet Potatoes – Rachel Cooks

Apple Bacon Stuffed Sweet Potatoes – How Sweet Eats

Easy Cheesy Mother-In-Law Potatoes – Hill Country Cook

Cajun Seasoned Potatoes – Simply Scratch

Mashed Sweet Potatoes with Blue Cheese – Cookin’ Canuck

Brown Sugar Sweet Potatoes – Miss in the Kitchen

Cranberry Sauce:

Orange-Cranberry Sauce – Baked By Rachel

Bourbon Vanilla Cranberry Sauce – Eat, Live, Run

Homemade Cranberry Sauce – Simply Scratch

Cranberry Relish – Kvetchin Kitchen

Cranberry Orange Sauce – Table for Two Blog

 Boozy Pomegranate Cranberry Sauce – Realistic Nutritionist

Soups:

Potato Leek Soup – Heather Cristo

Lentil Soup – Simply Scratch

Roasted Corn and Beer Chowder- Country Cleaver

 Tarragon Borscht – FouLou

Chicken and Guinness Stout Stew – Country Cleaver

Creamless Tomato Basil Soup – Country Cleaver

Butternut Squash Soup – Table for Two

Watercress Soup – Country Cleaver

Cream of Potato Soup – Comfortably Domestic

Cauliflower Soup – Running with Tweezers

Rolls and Bread:

No Knead Cheese Studded Dinner Rolls – Farmgirl Gourmet

Hefeweizen Honey Rolls – The Beeroness

Pumpkin Beer Bread – Country Cleaver

Buttery Croissants – The Novice Chef

Homemade Pretel Bites – Dine and Dish

Black Pepper Parmesan Drop Biscuits – Bake Your Day

Apple Butter Yeast Rolls – Spicy Perspective

Rosemary Sea Salt Focaccia – Country Cleaver

Cornmeal Rolls – Comfortably Domestic

Dessert:

Nutella Pecan Pie – Country Cleaver

Sweet Potato Pie with No Roll Crust – Bakeaholic Mama

Mom’s Black Forest Cherry Pie – Inside Nana Bread’s Head

Cranberry Crumble Bars (Gluten Free and Regular) – Country Cleaver

Irish Cream and Chocolate Silk Pie – Country Cleaver

Pumpkin Pie – Brown Eyes Baker

Pecan Pie Bars – Table for Two

Apple Pie Poptart Fudge – Domestic Rebel

Apple Cider Caramels – Smitten Kitchen

Spiced Pear and chocolate Bread Pudding – Country Cleaver

Plum Pie – The Realistic Nutritionist

 Individual Pear Crumbles – Country Cleaver

Pumpkin EVERYTHING:

Pumpkin Cheesecake Crack Dip – Country Cleaver

Pumpkin Praline Monkey Bread- Country Cleaver

Roasted Almon Pecan Pumpkin Butter – Running to the Kitchen

Chai Cheesecake Bars with Pumpkin Spice Ganache – Country Cleaver

Old Fashioned Pumpkin Pie – Simply Recipes

Pumpkin Beer Bread – Country Cleaver

Pumpkin Cheesecake – My Baking Addiction

Pumpkin Cheesecake Gelato – Country Cleaver

Pumpkin Spice Latte Cupcakes – Table for Two Blog

Pumpkin Pasta and Turkey Sausage – Table for Two

Day After Leftovers:

Leftover Turkey Casserole – Lauren’s Latest

Day After Breakfast Hash with Cheddar Mashed Potato Pancakes – How Sweet Eats

Turkey, Brie and Apple Panini – The Novice Chef

Rosemary Hummus Turkey Wraps – She Wears Many Hats

Asian Turkey Lettuce Wraps – Bev Cooks

Turkey Enchiladad Verde Soup – Homesick Texan