Pecan Streusel Sweet Potatoes

5 pounds Sweet Potatoes, unpeeled and left whole

STREUSEL TOPPING
1 cup (packed) Dark Brown Sugar
1 cup toasted Pecans, chopped (15 minutes in a 350°F. oven, then cool and chop)
¼ cup chilled unsalted Butter, cut into ¼-inch pieces
½ teaspoon ground Cinnamon

SWEET POTATO MIXTURE
4 large Eggs
3 tablespoons Maple Syrup (the real stuff!!)
2 tablespoons pure Vanilla Extract
¼ cup unsalted Butter, melted and cooled to room temperature
Zest of 1 Lime
2 tablespoons freshly grated Ginger
1 tablespoon fresh Lime Juice
1 teaspoon ground Cinnamon
pinch of salt & pepper to taste

Preheat oven to 450° F.

Place the potatoes into the hot oven directly on a rack and bake for 1 to 1½ hours, depending upon their size, until they are soft. Remove from oven and let cool enough to handle with paper towels — then peel them. Place the peeled potatoes into a food processor and purée. If I'm using my oven for other things, I often roast these on the grill over indirect heat for the same amount of time.

Meanwhile, mix brown sugar, pecans, cinnamon and butter in small bowl, until the size of coarse meal. Cover and keep chilled until ready to use. May be made a day or two before and kept, well wrapped, in the refrigerator.

Preheat or reduce oven temperature to 350° F. Butter a decorative 13x9x2-inch casserole or baking dish. Using a large shallow dish like this allows for more topping!

Whisk together eggs, cooled melted butter, maple syrup, vanilla, grated fresh ginger, lime juice and zest, cinnamon, salt and pepper in very large bowl. Add the puréed sweet potatoes and stir well with a large wooden spoon. Spoon sweet potato mixture into prepared baking dish. Sprinkle streusel topping evenly over mixture. Place casserole into oven and bake about 1 hour, until sweet potato mixture is set and topping bubbles.

Let stand 10 minutes before serving directly from the casserole.

You can put this together a day ahead and bake an hour before you want to serve. This freezes very well. Make sure to have a layer of topping on it. Defrost and bake, uncovered, in a preheated 350° F. oven for 30 minutes.