Preheat oven to 400 degrees. You can bake or microwave your sweet potatoes. I find that this casserole is fluffier if I bake them, but the difference is minimal. Do whatever works for you time wise.

In the bowl of a food processor pour in the corn flakes, pecans, butter, 2 tbsp. of brown sugar and 1/4 tsp. of salt. Whirl it up until it forms a nice crumble texture. The butter will evenly distribute throughout.

Set the crumble aside and prepare to mix the filling. You can do this in a stand mixer or with a hand mixer.

Make sure the sweet potatoes are cooled. Scoop out the flesh of the sweet potatoes and then add the egg, egg white, cinnamon, brown sugar, maple syrup, 1/4 tsp. salt and 1/4 cup of vanilla almond milk. Beat on medium high speed with a whisk attachment until fluffy.

Butter a 10 inch cast iron skillet or an 8x8 baking dish. Pour the filling in, then spread the crumble topping over it. Bake for 25-30 minutes or until the top is golden and everything is warmed through.