SWEET POTATO CASSEROLE WITH STREUSEL

Steps:

• Position rack in center of oven and preheat to 400 degrees.
• Line rimmed baking sheet with aluminum foil.
• Pierce each potato with fork and transfer to baking sheet.
• Bake until tender, about 50 minutes.
• Cool until easy to handle.
• Heat oil and butter in a medium skillet over medium heat until butter melts.
• Split vanilla bean lengthwise; scape out seeds.
• Add seeds and vanilla bean pod to oil mixture; cook 30 seconds.
• Remove pan from heat; let stand 10 minutes.
• Remove pod and discard.
• Preheat oven to 375 (350 for convection) degrees.
• Remove cooked sweet potato from skin. Place sweet potato mash in a medium bowl.
• Add 2 tablespoons sugar, 1 teaspoon salt, cinnamon and evaporated milk to potatoes.
• Beat with a mixer at medium speed until smooth.
• Spoon potato mixture into a 11x7 inch baking dish coated with cooking spray.
• Add oats, pecan, flour, remaining 1/4 cup sugar and remaining 1/4 teaspoon salt to butter mixture; toss.
• Sprinkle over potato mixture.
• Bake at 375 (350/convection) for 35 (30/convection) minutes, or until bubbly around the edges.