Preheat oven to 400° F.

Cook sweet potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using electric mixer, beat until smooth. 

Add egg, sugar, spice, vanilla, salt and pepper; beat to blend. Transfer mixture to a buttered 9 x 9-inch baking dish.

Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.

Mix together all ingredients in medium bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.

This casserole, without the topping, can be made one day ahead. Cover and chill. Bring to room temperature before baking, then add topping, as directed.

This recipe can be made with all organic ingredients.