Bake sweet potatoes at 425 with holes poked in them for 30 minutes, flip, then bakefor another 15-30 depending on size. They should be completely soft to the touch.

Cut open and let cool completely.

Begin working on the topping while sweet potatoes cool.

In a bowl, mix together oats, pecans, oat flour, cinnamon, and salt.

Mix in melted butter and maple syrup until completely combined.

Once potatoes are cooled, peel skin off, discard, and place flesh food processor.

Add egg, maple syrup, vanilla, cinnamon, and salt and blend until smooth, scraping down sides as needed.

Pour sweet potato mixture into a 3 qt baking dish.

Sprinkle crumble picture over top of the sweet potatoes until almost all the way covered in a flat layer.

Bake at 350 for 45-50 or until golden brown on top.