Set an oven rack in the middle position and heat the oven to 425 degrees Fahrenheit. Place all of the sweet potatoes on a large baking sheet and cover them securely with foil.

Sweet potatoes should be baked for one hour, or until they are soft. After that, take the potatoes out of the oven (do not turn off the oven) and lay them aside to cool completely. The oven should be heated to 350°F.

When the potatoes are cooked, remove the skin and throw it away. To mix with a handheld electric mixer, place the flesh in a big bowl, the bowl of a stand mixer with the paddle attachment, or the body of a food processor. Don't overprocess or overmix the sweet potatoes; simply process them until they are slightly mashed. To ensure that the roasted sweet potatoes are free of any stringy fibers, this step is a wise precaution.

Empty the mashed sweet potatoes into a big bowl if using a food processor. Next, mix in the cream, cinnamon, brown sugar, melted butter, vanilla extract, and maple flavor or essence. Once the ingredients are fully blended and silky smooth, fold them into the mashed sweet potatoes with a rubber spatula, or stir them again. Put away.

Coat a sizable baking dish that is safe to use in the oven with cooking spray. After pouring the sweet potato filling into the baking dish, spread it out with a spoon until it fills the dish from edge to edge.

To make the pecan topping, mix together the melted butter, brown sugar, rolled oats, flour, and cinnamon in a medium-sized bowl. Using a fork or your fingers (with disposable gloves on, if preferred), thoroughly mix the pecan topping. Next, distribute the topping equally over the filling of sweet potatoes.

For about 30 to 35 minutes, or until the topping is golden and gently toasted with bubbling edges, bake the sweet potato casserole.

Serve this casserole with your preferred main course; it tastes great with heavy mains like roasted chicken, glazed ham, or smothered turkey wings. Have fun!