Instructions

• Bring a large pot of salted water to a boil. Add the peeled, cubed sweet potatoes and return to a boil. Reduce heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain the potatoes and let them cool slightly.
• While the potatoes cook, preheat the oven to 350°F (175°C). Butter a 2‑quart baking dish and set it aside.
• Melt both 4‑tablespoon portions of butter called for in the ingredient list (you will use one portion in the sweet potato mixture and one in the streusel).
• Return the drained sweet potatoes to the pot or place them in a large bowl and mash until mostly smooth (use a potato masher, fork, or hand mixer).
• In a large bowl, combine the mashed sweet potatoes with 4 tablespoons melted butter, 1/2 cup milk, 2 large eggs, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/2 teaspoon salt. Mix until smooth and evenly combined.
• Transfer the sweet potato mixture to the buttered 2‑quart baking dish and spread into an even layer.
• In a medium bowl, stir together 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt, 3/4 cup chopped pecans, and the remaining 4 tablespoons melted butter. Stir until the mixture is moist and crumbly, the consistency of wet sand.
• Sprinkle the pecan streusel evenly over the top of the sweet potato layer.
• Bake in the preheated 350°F oven for 25 to 30 minutes, until the casserole is mostly set in the center and the top is golden brown. Remove from the oven and let rest a few minutes before serving.