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In a large mixing bowl, combine all topping ingredients together using a wooden spoon. It will be clumpy and sticky.Spread out mixture the best you can on a parchment-lined cookie sheet.Bake at 350° F. for approximately 10-15 minutes. The mixture should have a nice golden color to it. Remove from oven and allow to cool.Transfer small portions to a large cutting board and chop roughly. Set aside.
Wash the sweet potatoes and rub with oil. Place on a parchment lined cookie sheet and bake until easily pierced with a fork (about 30-40 minutes).Remove from oven and allow to cool until you can handle them without burning yourself.
Peel the potatoes and place them inside in a large mixing bowl.Add all other filling ingredients and mash with a potato masher or blend with a hand blender.
Transfer the potato mixture to a serving bowl. Sprinkle the pecan topping evenly over the potatoes and serve.
Note: You might have some topping left over depending on the size of the dish you use. The leftovers are great for topping oatmeal or mixing in with granola.