Ingredients: 4 medium-large sweet potatoes, scrubbed clean; 4 tablespoons butter, melted; ¼ cup maple syrup; as needed coarse-ground salt and black pepper; 4 tablespoons flour; ¼ cup brown sugar; ½ cup coarsely chopped pecans; 2 teaspoons crystalized ginger, finely chopped; ¼ cup butter, melted.
Preparation: Preheat oven to 400°F. Butter 12 small individual-sized baking dishes and reserve. Pierce sweet potatoes with a fork; transfer to baking sheet. Bake uncovered for about 60 to 90 minutes or until very tender. Slice cooked sweet potatoes in half; scoop out tender sweet potato and transfer to a food processor bowl fitted with a steel blade. Add butter and maple syrup; process until completely smooth. Add salt and black pepper; taste and adjust flavor. Reduce oven temperature to 350°F. Transfer whipped sweet potatoes to buttered baking dishes. Combine flour, brown sugar, pecans and ginger in small bowl; add melted butter and stir until mixture resembles coarse crumbs. Sprinkle evenly over the top of each baking dish. Arrange baking dishes on sheet pans; bake for 15 minutes or until streusel topping is lightly browned.
Photo: Lance Mellenbruch