Preheat oven to 375F degrees. Line a baking sheet with foil. Wash the outside of the sweet potatoes and prick the skin of each potato several times with a fork. Brush potatoes all over with coconut oil or olive oil then season with freshly ground salt. Place the potatoes on prepared baking tray and bake 1 hour 10 minutes or until fork tender, turning the potatoes once or twice while baking.
While the potatoes are baking, prepare the Streusel by mixing the flour, brown sugar, cinnamon and salt together in a large bowl or your food processor. Cut in butter (or if using a food processor – pulse) until crumbly. Stir in pecans and bacon. Store in the refrigerator.
When potatoes are done, remove from oven and let cool 10 minutes or so. Meanwhile, increase oven temperature to 400 degrees F. When cool enough to handle, evenly cut off the top halves off the potatoes. Scoop out most of the inside of the potatoes into a food processor or mixer, leaving ¼” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear. The shells will seem flimsy but will firm up when we roast them and stand up when the filling is added.
Arrange now empty potato shells back on the baking sheet and bake at 400 degrees F for 10 minutes. Most recipes skip this step but it is CRUCIAL to help your potato skins firm up and crisp up.
Add remaining mashed potato filling ingredients to the sweet potatoes and process/mix until smooth.
Evenly scoop filling into the 8 sweet potato halves and smooth. Top with Streusel and bake for 20 minutes. Move baking tray 10” from the broiler and broil until golden, 1-2 minutes.
Place the marshmallow fluff in a medium bowl and microwave for 20-30 seconds. Add milk and stir until creamy. When ready to serve, top each sweet potato with marshmallow cream or place marshmallow cream in a small Ziploc bag, cut the corner off, and drizzle over sweet potatoes. Cut potatoes in half if desired.*