Most holiday sweet potato recipes are just TOO SWEET! This recipe is still sweet, but not teeth achy "why not just eat candy" sweet. And it's easy.
Preheat oven to 350o
Peel, cook and mash the sweet potatoes. I like to boil them covered in water for approximately 25 minutes (a fork should go smoothly to the center) and then cover in cold water until I can handle them. Using a paring knife, I cut off the tips, slit the skin once from end to end, and then the skin peels right off.
You can put all the non-topping ingredients in a stand mixer bowl, or just use a large mixing bowl and a potato masher. Mix everything until it comes together and the really big lumps of potato are gone. This doesn't need to be a perfect puree. Pour into a casserole dish, or a large deep-dish pie plate.
Mix the toppings ingredients in a mixing bowl and sprinkle evenly over the top of the casserole. Bake for 35-40 minutes. The center will puff up evenly so you'll know it's done.