Ray's Sweet Potato Casserole

Directions

1. 1
   Preheat oven to 375 degrees. In large saucepan or stock pot, boil water.
2. 2
   Add in cubed sweet potatoes and simmer just until potatoes are fork tender.
3. 3
   Drain in colander and set aside.
4. 4
   Place ricer over bowl and press potatoes in multiple batches.
5. 5
   Add in vanilla, softened butter, milk, beaten eggs and sugar. Fold everything together until butter has melted and everything is evenly dispersed.
6. 6
   Pour into a lightly greased baking dish. Set aside.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.
7. 7
   Sprinkle over the top of the sweet potatoes.
8. 8
   Place in oven for 20-25 minutes, or until top is golden brown.
9. 9
   Serve warm.*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.