A lightened-up version of the classic Southern side dish, this sweet potato casserole features super-smooth mashed sweet potatoes with a brown sugar pecan oat crumble on top. No marshmallows here.
This sweet potato casserole can be prepared ahead of time (yay!). Make the potatoes through step 5 and spread in the baking dish, then cover and refrigerate overnight. You can also make the crumble ahead and keep it in the fridge overnight, separate from the potatoes. When ready to bake, proceed from step 7 and add a couple of minutes to the baking time. The casserole will keep, well-wrapped in the refrigerator, for up to 5 days.