• Bake the clean sweet potatoes in a 425F degree oven until soft in the center. This will take between 40-55 minutes. Check the doneness of the sweet potatoes by inserting a knife in the center, if it's soft it's ready.
  4 medium sweet potatoes
• Reduce the heat to 350F, then let the sweet potatoes cool down until you can handle them without burning your hands. Make the pecan topping (below) while the potatoes cool
• Slice the sweet potatoes lengthwise, about 3/4 of the way up. This will remove the top, leaving the flesh of the sweet potato visible. Scoop out the sweet potato and put in it a medium bowl, making sure to leave about 1/4 inch of sweet potato in the skin to help keep the whole thing stable and supported.
• Mash the sweet potatoes, add in the butter, maple syrup, salt, and cinnamon, and mix to combine.
  2 tbsp butter, 3 tbsp maple syrup, 1/4 tsp salt, 1 tsp cinnamon
• Stuff the sweet potatoes with the seasoned mashed sweet potatoes and top with the pecan streusel.
• Bake the sweet potatoes one more time for 20-30 minutes or until the filling is hot and the topping is golden and crispy.

Make the pecan topping

• Mix in the chopped pecans, maple syrup, cold cubed butter, cinnamon, flour, and salt with a fork until crumbly.
  3/4 cup pecans, 1 tsp cinnamon, 1/4 cup flour, 2 tbsp butter, 2 tbsp maple syrup, 1/8 tsp salt
• Top each sweet potato with the pecan filling and bake. (see above)