Filling:

1. Peel and chop your sweet potatoes and apples into small pieces.
2. Combine sweet potatoes, apples, and all other filling ingredients into a large crock pot.
3. Cook on high for 3 hours, until sweet potatoes and apples are soft.
4. Add milk.
5. Using a hand mixer or potato masher (I went with the mixer to obtain a smoother texture) blend until smooth.

Topping:

1. Preheat oven to 350 F.
2. Place oats on a cookie sheet covered in parchment paper and cook to get them crispy, about 10-15 minutes. (Can broil to speed this up, just watch CLOSELY).
3. Make your oat flour (directions here).
4. Take your pre-measured chop nuts and blend in food processor to get them extra small.
5. Combine cooked oats, oat flour, and nuts in a small mixing bowl.
6. Slowly add brown sugar to evenly disperse.
7. Slowly add agave nectar, also to evenly disperse, so entire mixture is somewhat moist.

 Cooking:

1. Place filling in a pre-greased baking pan.
2. Cover evenly with topping
3. Cook for about 20 minutes, until filling is warm and topping starts to brown.
4. Broil for about 3-5 minutes to get topping extra crispy (note: WATCH CLOSELY – don’t let it burn).
5. Optional: Take out, turn oven down to 250F, and sprinkle mini marshmallows on top.  Place back in oven just until marshmallows melt and start to brown (10-15 minutes max).