3 to 4large sweet potatoesabout 1 3/4 pounds, peeled and cubed
4Tablespoonunsalted buttermelted, plus more for buttering the baking dish
1/2cupmilk
2large eggs
1/4cupmaple syrup
1teaspoonpure vanilla extract
½tspcinnamon
½tspginger
1/2teaspoonsalt
For the Pecan Streusel Topping
1/2cupall-purpose flour
1/2cupbrown sugarpacked
4Tablespoonunsalted buttermelted
1/2teaspoonkosher salt
1teaspooncinnamon
3/4cupchopped pecans
Instructions
Bring a large pot of salted water to a boil. Add the peeled and cubed sweet potatoes and bring to a boil. Lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool slightly, then mash.
Preheat oven to 350 degrees F. Butter a 2-quart baking dish and set aside.
In a large bowl, using a hand mixer, or a whisk, mix together the mashed sweet potatoes, butter, eggs, milk, maple syrup, eggs, vanilla, cinnamon, ginger and salt. Transfer to the prepared baking dish and spread into an even layer.
In a medium bowl, Add the brown sugar, pecans, flour, melted butter, cinnamon and salt. Stir together until moist. Topping should be the consistency of wet sand. Sprinkle evenly over the top of the sweet potatoes.
Bake 25-30 minutes, until mostly set in the center and the top is golden brown.
Notes
To make ahead of time: Can be made 1-2 days ahead of time. Prepare the sweet potato filling as instructed and transfer to casserole dish but don't bake. Cover with plastic wrap and refrigerate until ready to bake. You can also make the pecan streusel topping ahead of time, but keep it sealed in a separate container and don't sprinkle it over the top of the sweet potatoes until ready to bake.To store: Cool completely before covering. Store in an airtight container in the fridge for up to 3 days.