Sweet Potato Casserole with Apple Cinnamon Topping

1. Prepare the potatoes: I always rinse the potato first. Then, using a vegetable peeler, peel the skins. Slice peeled potatoes down the middle, then slice the halves into 1/2″ slices. Place into a large pot. (If you don’t have a pot that will hold them all, you can divide between two pots). Cover potatoes with water to the top of the potatoes. Bring to a boil on high. Then kick the heat down to medium-high and continue to boil until the potatoes are fork tender (this should take 10-20 minutes – make sure to test with a fork).
2. Preheat oven to 350 degrees F. Drain potatoes. To avoid sweet potato explosions in my mixer, I put half of the potatoes in the mixer and beat until broken up. Then add the rest of the potatoes and beat on medium-low for about 30 seconds to 1 minute. It depends on how chunky or creamy you like them. I like them creamy.
3. Once the potatoes are beaten, add the remaining casserole ingredients. The heat of the potatoes will melt the butter. Beat for another minute.
4. Place into a 13×9 pan and bake for 25 minutes at 350 degrees F.
5. In a small bowl, combine oatmeal, flour and brown sugar. Add butter and mix until it looks like coarse crumbs. Put on top of the casserole and bake another 10 minutes.

* You can make this ahead of time using steps 1-3 and then put it in the fridge to bake the next morning.**
** I have used frozen mashed potatoes in the past and it does work. I would mix the topping in a separate bag to freeze separately and then both can thaw together before assembling the casserole. Bake like normal after thawed.
*** You can make this using 7 medium sweet potatoes instead of 6. I scaled it down to 6 because 7 tends to make my Kitchenaid mixer explode a little.