Easy Sweet Potato Casserole

Preheat oven to 400 degrees F (200 degrees C). Spray an 8x8-inch (or 2 quarts) baking dish with nonstick cooking spray and set aside.

Scrub Sweet Potatoes (3.5 lb) clean and prick them about 5 times each with a fork. Place them on a baking sheet lined with foil and roast until tender, about 1 hour depending on the size of the potatoes.

Remove potatoes from the oven and let them cool for about 5 minutes.

Lower oven heat to 350 degrees F (180 degrees C).

Peel and discard the skins. Place the chunks of the potatoes into a large mixing bowl. Add Maple Syrup (1/3 cup), Simply Organic Vanilla Extract (1 tsp), Eggland's Best Classic Egg (1), Simply Organic Cinnamon, Ground (1 tsp), Simply Organic Nutmeg, Ground (1/4 tsp), Simply Organic Ginger Root, Ground (1/8 tsp), and Salt (1/4 tsp). You can mash the potatoes and stir everything together with a fork or use an electric mixer to mix until everything is combined.

Transfer potato mixture into a prepared baking dish and spread out evenly.

Make the topping by mixing together the Old Fashioned Rolled Oats (1 cup), Almond Meal (1/2 cup), Dark Brown Sugar (1 Tbsp), Simply Organic Cinnamon, Ground (1/2 tsp), and Chopped Pecans (1/3 cup). Stir in the Butter (4 Tbsp) until everything is evenly mixed. Sprinkle topping over the top of the sweet potato mixture.

Bake uncovered. The Casserole is done when the edges and top start to slightly brown, about 30 minutes.

Remove from oven and let cool for 5-10 minutes. Enjoy warm!