Prepare the Potatoes:

1. Preheat oven to 400F, poke the sweet potatoes with a fork and wrap them with aluminum foil. Bake until they can be easily pierced with a fork, about 45-60 minutes. (For a more hands-off approach that can be done while you sleep, follow this tutorial for Instant Pot sweet potatoes, or make slow cooker baked sweet potatoes.)

Prepare the Casserole:

1. When you’re ready to prepare the casserole, preheat the oven to 350F.
2. Combine the baked sweet potatoes (with the skin on) and the remaining casserole ingredients in a blender or food processor. Blend or process on high until the filling is smooth, about 30-60 seconds.
3. Pour into a 8”x8” glass baking dish and smooth the top using a spatula. Use the same spatula to make sure you get as much filling out of the blender as possible.
4. Wipe the blender out with a paper towel.
5. Combine the topping ingredients the blender or food processor and pulse until the mixture resembles coarse breadcrumbs.
6. Sprinkle over the top of the casserole and bake for 40-45 minutes, or until the top is golden brown.