Preheat your oven to 400 degrees. Using a fork, pierce each potato 4-5 times to allow steam to escape.

Place them on a parchment-lined baking sheet (don't wrap them in foil), and roast for 75-90 minutes, until they soft, tender, and their natural sugars begin to caramelize.

Cut them in half, and allow them to cool for 10 minutes (or until they're easy enough to handle)

While the potatoes are cooling, being making the pecan topping by browning the butter in a small saucepan over medium heat until golden and nutty.

Then remove from the heat and stir in the dried rosemary, thyme, and sage. Let the herbs bloom in the warm butter for 1-2 minutes, then stir in the maple syrup.

In a separate bowl, combine the flour, brown sugar, cinnamon, cayenne, and salt.

Add the chopped pecans and toss. Then pour in the brown butter mixture and fold until evenly coated and small clusters form. Then set aside.

Once the potatoes are cooled, peel and mash the potatoes. Then stir in the remaining casserole ingredients and mix until smooth and creamy.

Reduce the oven to 350º and transfer the mashed sweet potatoes to a greased, 9-by-9 oven safe baking dish. Then pile high with the pecan crumble and bake for 30-35 minutes, or until golden and lightly caramelized.

Rest for 15-20 minutes before serving. The crumble will firm up as it cools. Enjoy!