The humble sweet potato at its finest!

This lightened-up version of sweet potato casserole shines on a table full of salty and savory. If you're hosting for the holidays, avoid kitchen chaos by prepping the night prior. Just pop it in the oven a few minutes before it's time to dine and enjoy this sweet side dish the way it was meant to be eaten - piping hot!

To make the filling

1. Cook sweet potatoes either in the oven or microwave. To roast in the oven, preheat to 450F. Bake for 1 hour, or until soft and easily pierced with a fork. To cook in the microwave, prick outside of sweet potatoes with a fork, then microwave on high for 10 minutes or until soft.
2. Preheat oven to 400F (or lower the temperature if oven was already preheated for sweet potatoes) and set out an 8 x 8 inch baking dish.
3. Carefully peel cooked sweet potatoes and place flesh in a stand mixer. Beat on medium-high speed until sweet potatoes start to get fluffy. Add in beaten egg, milk, maple syrup, vanilla extract, cinnamon, and salt. Continue to beat until well combined. Pour mixture into baking pan.

To make the topping

1. In a small bowl, whisk together melted butter, flour, oats, brown sugar, and cinnamon. Mix in pecans or walnuts, if using. Sprinkle topping over sweet potato mixture.
2. Place pan in preheated oven and bake for 25 minutes.
3. Serve immediately and enjoy!

Nellie's Notes

This casserole can be prepped a day ahead of time and baked just before eating. Store leftovers in fridge for up to 5 days.