Step 1

Preheat oven to 350 degrees F. Lightly grease a 3 quart (or 9xbaking dish.

Step 2

Dump the drained sweet potatoes into a large bowl and mash thoroughly with a potato masher. Add in all the other filling ingredients. Then beat with a hand held electric mixer for about 45 seconds until the mixture is really smooth.

Step 3

Transfer mixture to the prepared baking dish and spread in an even layer.

Step 4

In a medium bowl, combine the topping ingredients with your fingers (or a wooden spoon), until the consistency is like coarse crumbs; sprinkle over the sweet potato mixture in a smooth, even layer so it covers the entire casserole.

Step 5

Transfer to the preheated oven and bake, uncovered, for 30-35 minutes, until filling is hot and topping is crisp and lightly browned. (Keep an eye on it and tent with foil the last 10 minutes of baking to prevent excessive browning, if necessary.)

Step 6

Remove from the oven and let stand for 15-20 minutes before serving, so it can solidify and set as it cools.NOTE: See notes below to cook your own sweet potatoes instead of using canned, or to use a marshmallow topping instead of the pecan crumble. For other variations, tips, and storage, please refer to the full article.