Preheat oven to 350°F. Lightly grease a 13” x 9” baking dish.
On baking sheet, bake sweet potatoes for 35 minutes. Let cool, then peel and mash.
In a large bowl, combine mashed sweet potatoes, salt, ¼ cup butter, eggs, vanilla extract, cinnamon, Splenda Sweetener, and 4 tablespoons half-and-half. Using an electric mixer, beat on medium speed until smooth. Transfer to baking dish.
In a medium bowl, combine remaining ¼ cup butter, honey, pecans, and oats. Add 1 tablespoon of flour at a time and mix with a pastry blender or hands until the mixture reaches a course consistency; add more flour as needed. Sprinkle mixture over top of casserole.
