For the casserole: Preheat the oven to 350 degrees F. Grease an oven-safe dish. Roast the sweet potatoes until soft, about 45 minutes. Cool the sweet potatoes, then peel.
In a large bowl mix the light brown sugar, maple sugar, salt, cinnamon, nutmeg and the eggs. Then mix in the cooled sweet potatoes. Transfer the casserole to the prepared oven-safe dish.
For the topping: In a medium bowl mix the pecans, flour, sugar, salt and butter until well combined. Sprinkle the topping over the top of the casserole.
Bake the casserole until golden brown and delicious, 30 to 40 minutes. Serve while still hot.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Hugh Mangri