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1 large sweet potato (about 1 pound)
nonstick cooking spray
1 can evaporated milk (12-ounces)
4 eggs
1/2 cup light brown sugar (packed)
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 15.25- ounce box yellow cake mix (dry)
1 8- ounce package cream cheese (softened)
1/2 cup powdered sugar
1/4 cup milk
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/4 cup rolled oats
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp kosher salt
4 tbsp unsalted butter (diced, chilled)

Preheat oven to 350ºF and line a baking sheet with foil. Grease a 9×13-inch baking pan with nonstick cooking spray and set aside.
With a fork, pierce the sweet potato about 5-6 times. Place on prepared baking sheet and bake in the oven until the potatoes are tender, about 45 minutes to 1 hour. Allow sweet potatoes to fully cool. Once cooled, remove flesh to a large bowl and discard skin. Mash with a potato masher until smooth.
To the large bowl, add, evaporated milk, eggs, sugar, salt, cinnamon, nutmeg and whisk to combine. Whisk in package of cake mix and pour into prepared pan. Set aside.
In a medium bowl, add cream cheese, powdered sugar and milk. Whisk until smooth. Dollop tablespoons of cream cheese mixture on top of the cake batter so that it is evenly distributed over the top. Using a dowel, swirl the cream cheese dollops. Top cake with the oat crumble.
Oat Crumble: In a small bowl, combine sugar, flour, oats, cinnamon, nutmeg and salt. Using your hands, crumble mixture together until the butter resembles pea-sized pieces.
Place in the middle of the oven and bake until the top is browned and a toothpick comes out clean when inserted in the center of the cake, about 40-50 minutes. Allow to cool slice and serve.
Tip: Crunched for time? Microwave the sweet potato after piercing with a fork for 10 minutes.