Sweet Potato Casserole

• 3 pounds sweet potatoes, peeled and cubed
• 3 tablespoons canola oil
• 2 tablespoons butter
• 1/2 vanilla bean
• 6 tablespoons packed brown sugar, divided
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon cinnamon
• 1 (5-ounce) can evaporated milk
• Cooking spray
• 1 cup old-fashioned oats
• 2/3 cup coarsely chopped pecans, toasted
• 1 1/2 tablespoons all-purpose flour

1. Place potatoes in a Dutch oven; cover with cold water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain; place in a large bowl.
2. Heat oil and butter in a medium skillet over medium heat until butter melts. Split vanilla bean lengthwise; scrape out seeds. Add seeds and vanilla bean pod to oil mixture; cook 30 seconds. Remove pan from heat; let stand 10 minutes. Remove pod; discard.
3. Preheat oven to 375u0b0.
4. Add 2 tablespoons sugar, 1 teaspoon salt, cinnamon, and milk to potatoes. Beat with a mixer at medium speed until smooth. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray.
5. Add oats, pecans, flour, remaining 1/4 cup sugar, and remaining 1/4 teaspoon salt to butter mixture; toss. Sprinkle over potato mixture. Bake at 375u0b0 for 35 minutes or until bubbly around the edges.

sweet potatoes, canola oil, butter, vanilla bean, brown sugar, kosher salt, cinnamon, milk, cooking spray, oldfashioned oats, pecans, flour

Taken from www.myrecipes.com/recipe/sweet-potato-casserole-10 (may not work)