Sweet Potato Crunch

For Casserole

• 3 cups cooked, peeled, and mashed sweet potatoes (about 1½-2 pounds)
• ½ cup plain unsweetened almond or cashew milk
• ¼ cup Gentle Sweet or equivalent sweetener
• 3 egg whites
• 2 tablespoons salted butter, melted
• 1 teaspoon pure vanilla extract

For Crumble Topping

• 1 cup allulose or equivalent sweetener
• ½ cup sprouted white wheat flour (or regular sprouted wheat flour)
• ¼ cup plain unsweetened almond or cashew milk
• 2 tablespoons salted butter, melted
• 1 tablespoon unsulphured blackstrap molasses
• ¼ teaspoon mineral salt