An easy, make-ahead sweet potato casserole.
Preheat oven to 400 degrees. Prick sweet potatoes with a fork and bake on a baking sheet for 45 minutes to 1 hour or until tender. You may want to line the sheet with foil or parchment paper as sweet potato juice is very sticky. Allow potatoes to rest until cool enough to handle. Reduce oven temperature to 350.
Scoop potatoes from their skins and place flesh in a bowl. Discard skins. Beat potatoes until they are starting to break up. Add remaining ingredients (except topping ingredients) and mix well. Scrape into a greased 9" x 13" casserole dish.
Combine topping ingredients smashing with a fork or using your hands to combine. Sprinkle over casserole.
Bake at 350 for 30-35 minutes or until the temperature in the center of the casserole reaches at least 160 degrees. Serve hot.
To make ahead:
Follow instructions above, but just before baking, cover and refrigerate. When ready to bake, remove casserole from refrigerator about an hour before baking. Remove cover and place in 350-degree oven for 45 minutes or until internal temperature reaches 160 degrees.
This could also be poured into a pie crust and baked for an easy sweet potato pie.
Sweet Potato Casserole