Thanksgiving Make Ahead: Smoky Chipotle Sweet Potato Casserole with a Cheddar Cheese Breadcrumb Crust

For the crouton topping: Adjust oven rack to middle position and preheat oven to 400F.

Place the bread cubes on a baking sheet and season the bread with salt, pepper and EVOO. Toast in the oven until golden brown, about 5 minutes.

Let croutons cool and reserve them for when you need them. The crouton topping can be made up to one week ahead. Store in an air-tight container until ready to use.

For the casserole: Adjust oven rack to middle position and preheat oven to 400F.

Place the sweet potato chunks on a large baking sheet and season them with salt, pepper and a drizzle of EVOO. Roast them for about 45 minutes, or until tender.

Butter a 9x13 casserole dish and set aside.

While the potatoes are roasting, combine the heavy cream, chipotle and orange zest into a pot large enough to hold all the potatoes once they are finish roasting. Bring to a low simmer.

When the potatoes are done roasting, add them to the pot with the hot cream mixture.

Using a potato masher, mash up the potatoes with the brown sugar, egg yolks and orange juice.

Pour the smashed sweet potato mixture into the prepared casserole and bake until brown and filling is slightly puffy around edges, 35-40 minutes.

Top with reserved crouton topping and cheese pop bake into oven to melt the cheese then garnish with scallions.

*Chipotle in adobo comes as whole peppers in a can. To puree, transfer to a food processor or blender and run until smooth. Leftovers can be frozen for future usage.