Instructions

1. Preheat oven to 375°F.
2. In a medium-sized bowl, combine flour, brown sugar, butter, chopped pecans, and cinnamon.
3. Mix the ingredients together until it resembles a crumbly mixture. Refrigerate the topping until ready to use.
4. To a large bowl, add the mashed sweet potatoes.
5. Mix in the eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and baking powder. Stir until everything is well-combined and smooth.
6. Pour 1 cup half-and-half into the bowl with the sweet potato mixture, stirring to combine. Continuing adding the remaining 1 cup of half-and-half and stir well. Stir in the rolled oats.
7. Coat the inside of a 2- to 3-quart baking dish with cooking spray.
8. Pour the oatmeal mixture into the dish.
9. Sprinkle the prepared pecan crumble topping over the oatmeal mixture.
10. Bake the oatmeal for 45 minutes, or until the pecan crumble topping and edges are slightly browned.
11. Serve immediately.