• 3 pounds sweet potatoes, peeled and chopped (about 8 cups)
• 1/2 cup 2% reduced-fat milk
• 2 tablespoons unsalted butter, melted and divided
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon kosher salt, divided
• 1 large egg, beaten
• Cooking spray
• 1 cup old-fashioned rolled oats
• 2/3 cup pecans, chopped
• 3 tablespoons almond meal
• 3 tablespoons maple syrup, divided
• 1 tablespoon canola oil

Preheat oven to 375°F.

Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 6 minutes or until potatoes are tender. Drain. Return potatoes to saucepan. Add milk, 1 tablespoon butter, and vanilla; mash to desired consistency. Stir in 1/2 teaspoon salt and egg. Spread potato mixture in the bottom of an 11- x 7-inch glass or ceramic baking dish coated with cooking spray.

Combine remaining 1/4 teaspoon salt, oats, pecans, almond meal, and 2 tablespoons syrup in a bowl. Add remaining 1 tablespoon butter and canola oil; toss to coat. Sprinkle oat mixture over potatoes. Bake at 375°F for 18 minutes or until surface is golden. Remove pan from oven; drizzle with remaining 1 tablespoon maple syrup.