Sprinkle with salt, ground cinnamon, black pepper and ground clove. Toss again and bake until very fork tender (about 25 minutes depending on the size). Then reduce the oven to 350F.

Transfer to a large mixing bowl and mash sweet potatoes while they are still warm; (if desired you can add 2-3 tablespoons maple syrup to add a little extra sweetness).

To the bowl, add pumpkin puree, light brown sugar, egg and vanilla and mix well.

Lightly spray a 9x13 casserole dish with a non-stick spray and transfer the sweet potato mixture and spread evenly.

Make your topping in a medium mixing bowl, by adding melted butter, brown sugar, pecans, and ground oat and stir to combine. It should be damp with no dry spots.

Sprinkle and spread the topping overtop of the filling and bake, uncovered, for about 25-30 minutes. Allow it to cool slightly, and enjoy.