For the Sweet Potatoes:
5 large Sweet Potatoes or Yams
1/4 cup Maple Syrup
1/2 stick Butter, melted
1-1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
1/8 teaspoon Nutmeg
For the Pecan Streusel:
1/2 cup Flour
1/3 cup Brown Sugar
1/2 teaspoon Cinnamon
1/2 cup Pecans, coarse chopped
1/2 stick Butter, melted
Preheat oven to 375 degrees F. Wash the sweet potatoes and pierce the skins several times with a fork. Place on a baking sheet and bake for 1 1/2 – 2 hours, until very tender. Allow to cool. When cool enough to handle, scoop out the potato and discard the skins. Puree the sweet potatoes until smooth. Stir in the melted butter and syrup. Add the syrup a little at a time to reach your desired level of sweetness. Add the cinnamon, ginger, and nutmeg. Stir to combine. Taste and adjust seasoning, if desired. Spoon the puree into a baking dish.
To prepare the streusel, combine the flour, brown sugar, cinnamon, and pecans in a bowl. Pour the melted butter over the mixture and stir until well-combined. The mixture should be crumbly. Scatter the streusel over the sweet potatoes. The entire dish can be prepared to this point ahead of time and refrigerated. When ready to reheat, place in a 350-375 degrees oven for about 30 minutes, or until well-heated through.
As an alternative to the streusel topping, try toasting a cup of pecan halves in a pan with a little butter, cinnamon, and a dash of cayenne.
Serves about 8
