Bake the sweet potatoes:
Preheat oven to 400ºF. Line a baking sheet with foil and grease foil lightly with cooking spray.
Place sweet potatoes on tray and use a fork to pierce each potato multiple times. Transfer to preheated oven and bake for 50-60 minutes, until soft. Let sit for about 10 minutes, until cool enough to handle. Meanwhile, reduce oven temperature to 350ºF and prep streusel topping.
Make the Streusel Topping:
In a small mixing bowl, whisk together the flour, C&H® Light Brown Sugar, pecans, cinnamon, and salt until well-combined. Add the melted butter and mix in until fully incorporated; the mixture should be crumbly.
Assemble the potato skins:
Carefully slice sweet potatoes in half and slice each portion in half once more. Gently scoop flesh out of sweet potatoes and transfer to a large mixing bowl, leaving a thin layer of flesh attached to the skins.
Use a hand mixer to beat the sweet potato flesh into a fairly smooth purée. Add softened butter, C&H® Light Brown Sugar, heavy cream, cinnamon, vanilla extract, and salt and beat in until fully incorporated.
Spoon the mashed potatoes back into the skins, filling each equally. Crumble streusel on top. Return to oven and bake for another 25 minutes, or until streusel is golden.