Very good recipe. Easy to make. I made a couple of tweaks. First, better to roast the sweet potatoes than boil (assuming you are not using canned). The roasting process really enhances the sweetness. Next, I used dark brown sugar and no white sugar (but dial the sugar back a bit so it's not sickly sweet), substituted heavy cream for milk and added a touch of cinnamon. I think the topping ingredient list is missing sugar. As it is written above, it is not good so I just skip it. All in all, a keeper that my finicky toddler gobbles up.