Streuseled Sweet Potatoes

• 5 pound(s) sweet potatoes of equal size
• Olive oil
• 1/3 cup(s) cane syrup
• 1/4 cup(s) unsalted butter
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground black pepper
• 1/2 cup(s) chopped nuts (walnuts, pecans, or almonds)
• 1/3 cup(s) all-purpose flour
• 1/3 cup(s) (packed) light brown sugar
• 1/2 teaspoon(s) ground cinnamon
• 3 tablespoon(s) cold unsalted butter, cut into pieces

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Directions

• 1. Heat oven to 350 degrees F. Rub sweet potatoes lightly with oil; place on a baking sheet and roast 1 hour, or until very tender. Let stand until cool enough to handle. Raise oven temperature to 375 degrees F.
• 2. Meanwhile, heat syrup, butter, salt, and pepper in a small saucepan over medium heat until butter melts; whisk to combine.
• 3. Split open potatoes and scoop out soft flesh into a large bowl; drizzle syrup mixture over potatoes and stir with a wooden spoon until incorporated. Transfer mixture to a 1 1/2-quart ovenproof serving dish.
• 4. In a small bowl, combine nuts, flour, sugar, cinnamon, and a pinch of salt. Add butter and rub in with fingers until streusel is evenly moistened and forms clumps; sprinkle over sweet potato mixture. Bake 35 minutes, or until streusel is browned.