Thanks to celebrity Chef Tyler Florence who has a wonderful restaurant in my town named Wayfare Tavern, his Sweet Potato Streusel topping is on my menu every Thanksgiving by my husband's insistence.
2 large cans of sweet potato chunks, or yam chunks
3/4 cup butter, room temperature
3/4 cup flour
1/4 tea. ground cinnamon
1/4 tea. salt
1 cup toasted pecan pieces
1 cup mini marshmallows
Place drained sweet potato/yam chunks in a 13"x 9'" baking dish.
In a large bowl, mix the butter, brown sugar and flour together until crumbly (not a paste). Add cinnamon, salt, and pecans and fold with the crumble mixture to combine. Sprinkle entire mixture over top of sweet potato chunks in baking dish and bake at 400 degrees for 15 minutes until streusel mixture bubbles. Remove from oven, sprinkle mini marshmallows over baked streusel and return to oven just long enough to only brown the marshmallows, one minute.
Streusel may also be placed over the top of a pre-baked sweet potato split oven like a baked potato and follow the baking steps above.