Preheat the oven to 350℉.
Prepare the Potatoes: Peel the potatoes using a vegetable peeler and then cut into 1-inch chunks. Add them to a large pot or Dutch oven and cover with about 10 cups of water, or until they are completely immersed. Bring the pot of water to a boil.
3-4 lbs. sweet potatoes
Boil and Drain: Once boiling, reduce the heat to Medium-low and keep a rapid simmer for 10-12 minutes, or until the potatoes are fork tender. Drain the potatoes in a colander in the sink.
Puree Until Smooth: Add the cooked potatoes to a large 11-14 cup food processor along with the other sweet potato base ingredients. Process for 20-30 seconds, or until the potatoes are smooth and there are no lumps remaining.
⅓ cup sugar, ⅓ cup pure maple syrup, 6 Tbsp. butter, 2 eggs, 1 tsp. vanilla, ¾ tsp. cinnamon, ½ tsp. salt
Make Pecan Topping: In a medium-sized bowl, add all of the pecan topping ingredients except for the pecans. Mash it together with a fork until everything is well combined and a coarse crumb forms. Add the pecans and continue mixing until combined.
6 Tbsp. butter, ¾ cup brown sugar, ¾ cup flour, 1 tsp. baking powder, 1 tsp. baking soda, ¾ cup chopped pecans, ½ tsp. cinnamon, ¼ tsp. salt
Add to Baking Dish: Spray a 7x10-inch baking dish with non-stick cooking spray. Add in the potatoes and spread them out with a spatula until flat. Sprinkle the pecan topping all over the sweet potatoes.
Bake in the preheated oven for 40-45 minutes, or until the topping becomes firm and begins to brown slightly. Let it cool for 10 minutes before serving. Enjoy!