Preheat oven to 400 F, line a baking sheet with parchment paper.

Wash sweet potatoes, use a fork to pierce each all over.

Arrange sweet potatoes on the baking sheet, with room between each.

Roast until quite tender. Baking time will depend on the size of the sweet potatoes, expect anywhere between 45-65 minutes.

Remove from oven, allow to cool enough to handle. Slice each sweet potato in half, scoop out the flesh into a large mixing bowl.

Mash sweet potatoes, then allow to cool to almost room temperature.

Preheat oven to 350F, grease a 8 x 8" baking dish..

Add butter, brown sugar, maple syrup, egg yolks - separating the whites into a separate bowl - vanilla, cinnamon, nutmeg, and salt to the bowl of sweet potatoes, set aside.

In a clean bowl with clean mixers, whip egg whites until stiff peaks form, set aside.

Use the mixer to beat the sweet potato mixture until smooth and well incorporated.

Gently fold egg whites into the sweet potato mixture, until no visible white remains.

Spoon batter into prepared baking pan.

In a medium bowl, combine pecans, brown sugar, sorghum flour, baking powder, cinnamon, salt, and nutmeg.

Add melted butter, combine to form a crumbly topping.

Sprinkle topping mixture evenly over the sweet potato mixture.

Bake for 35-40 minutes, until sweet potato batter is cooked through, and topping is golden.

Serve hot