Sweet Potato Casserole with Loaded Crumb Topping

I'm honestly surprised this was my first year making Sweet Potato Casserole because it's one of my favorite Thanksgiving sides. While I love all sorts of toppings on sweet potato casserole, I wanted something a little different so I made it with this loaded crumb topping.
I substituted old-fashioned oats instead of pecans because I wanted it to be nut-free, but pecans would be amazing as well! This crumb topping is nice and thick so you get a load of it in every bite. It's honestly so good! And can you really resist those perfectly smooth mashed sweet potatoes?? So dang good!
Even though Thanksgiving is over, this would be a perfect side dish at your next holiday party. I guarantee everyone will love it!

Sweet Potato Casserole with Loaded Crumb Topping
Adapted from Shugary Sweets
For the Mashed Sweet Potatoes
2 large sweet potatoes, cooked until soft (see note)*
1/4 cup granulated sugar
1/2 tsp. kosher salt
1/2 tsp. vanilla extract
1 large egg
1/4 cup unsalted butter, melted

For the Crumb Topping
1 cup light brown sugar, packed
1/2 cup all-purpose flour
1 cup chopped pecans or old-fashioned oats
1/2 cup unsalted butter, melted

1. Preheat oven to 375 degrees F. Spray a 2 qt. baking dish with nonstick spray. Set aside.
2. In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, egg and melted butter. Beat with an handheld electric mixer for about 4 minutes, until fluffy and smooth.
3. Spread evenly into prepared dish. Bake for 25 minutes.
4. While baking, prepare crumb topping by combining brown sugar, flour, pecans or oats and melted butter in a small bowl. Mix with a fork and set aside.
5. Evenly cover the baked sweet potato mixture with the crumb topping and return to oven for about 15 minutes or until crumb topping is lightly browned. Serve immediately or cover with foil and serve in 30 minutes.

*Cook sweet potatoes in pressure cooker, by baking in the oven, steaming or boiling. I used my pressure cooker and it worked so well.

To Make Ahead: Cover sweet potato dish with lid or plastic wrap and refrigerate until ready to bake. Make the crumb topping and store in plastic bag in the fridge until ready to use.


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