Step 1

Preheat the oven to 400 degrees F.

Step 2

Cut each sweet potato in half lengthwise and place cut-side down on a baking tray.

Step 3

Bake for 35-45 minutes until very tender.

Step 4

Let them cool for 6-7 minutes on the tray then remove the skins. The skins should peel off very easily.

Step 5

While the sweet potatoes are baking, prepare the oat pecan topping. Blend 1/2 cup of the oats into fine oat flour using a food processor. Add the rest of the topping ingredients and pulse to combine into a crumbly mixture.

Step 6

Transfer the peeled, cooked sweet potato to a baking dish and mash with a potato masher. Stir in the rest of the filling ingredients. Alternatively, for extra creamy filling, add the cooked sweet potato to a large mixing bowl and mix with an immersion blender or hand-held electric mixer, blending in the rest of the filling ingredients.

Step 7

Spread the sweet potato filling in an approximately 8×8 inch baking dish or a 1.5-2 qt. oven-safe casserole dish.

Step 8

Sprinkle the oat pecan topping evenly overtop.

Step 9

Bake for 20-25 minutes until golden brown.

Step 10

Let cool for 5-10 minutes before serving. Leftovers can be stored in the fridge for up to 4 day.