Make the Filling

1. Preheat oven to 400°F.
2. Prick sweet potatoes a couple of times on all sides with a fork.
3. Place sweet potatoes on the oven rack and bake for 40 minutes. Then turn off the oven and let the sweet potatoes sit for an additional 30 minutes.
4. Remove sweet potatoes from the oven. Let cool.
5. Remove the skin and place the potato flesh in a large bowl.
6. Next, add melted butter, maple syrup, vanilla, egg, and almond milk. Mix with a hand blender until potatoes are creamy and smooth.

Make the Topping & Bake

1. In the meantime, in a small bowl, add chopped pecans, brown sugar, melted butter, and cinnamon. Mix until all is combined.
2. Heat oven to 350°F.
3. Place mashed sweet potatoes in a 2 1/2 quart round Corningware baker. {or in a 8×8 glass pan}
4. Sprinkle pecan streusel over the sweet potatoes.
5. Put the casserole dish in the oven uncovered for 45 minutes or until the topping is browned.
6. Serve!