Sweet Potato Casserole Baked Oatmeal

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• 2 cups mashed sweet potato
• 2 each large eggs
• 1/4 cup brown sugar (for oatmeal)
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp + 1/2 tsp cinnamon
  Ingredient note

  Use 1/2 tsp in the oatmeal and 1/2 tsp in the optional pecan crumble.
• 3/4 tsp salt
• 1 tsp baking powder
• 2 cups milk
• 3 cups old-fashioned rolled oats
• 1/4 cup all-purpose flour
• 2 Tbsp brown sugar (for pecan crumble)
• 2 Tbsp salted butter
• 1/4 cup chopped pecans

1. Preheat the oven to 375ºF. Prepare the crumble topping by mixing together the flour, brown sugar, butter, chopped pecans, and cinnamon. Mix the ingredients together until it looks like a crumbly mixture. Refrigerate the topping until ready to use.
2. Add the mashed sweet potato to a large bowl along with the eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and baking powder. Stir until everything is evenly combined and mostly smooth. It's okay if there are a few lumps of sweet potato.
3. Pour the milk into the bowl with the sweet potato mixture and stir or whisk to combine. Add the rolled oats and stir to combine again.
4. Coat the inside of a 2 quart baking dish lightly with non-stick spray. Pour the oatmeal mixture into the dish. Sprinkle the prepared pecan crumble topping over the oatmeal mixture.
5. Bake the oatmeal in the fully preheated oven for 45 minutes or until the pecan crumble topping and edges of the oatmeal are slightly browned. Serve immediately or refrigerate for later. Can be eaten hot or cold.