Sweet Potato Casserole w/ Ginger Snap Streusel topping

[Sweet potatoes]
2 1/2 lbs sweet orange potatoes ("yams")
2 tbsp butter
2 large eggs
1/4 cup maple syrup
1/4 cup buttermilk
1/3 cup milk
1/2 tsp vanilla
1/2 tsp salt
Allspice to taste

[Streusel topping]
1/2 cup coarsely ground ginger snaps
1/2 cup light brown sugar
1/3 cup all-purpose flour
4 tbsp melted butter

Let the casserole stand for at least 10-15 minutes after out of the oven before serving!

Peel sweet potatoes (yams). Cut sweet potatoes into large 2" cubes, roughly the same size. In a large saucepan, boil sweet potatoes in salted water until knife tender. Drain well and place back in the pot to dry and cool down a little. If they cool down all the way to room temperature, you can refrigerate them.

In a large bowl, whisk together eggs, 2 tbsp butter, maple syrup, milk, buttermilk, vanilla and a pinch of allspice.

Add a cup of the still-warm sweet potatoes to the egg mixture and whisk. Once incorporated, add the rest of the potatoes and mash. Place the egg/potato mixture into a casserole dish.

For the topping, mix all the remaining ingredients together and sprinkle on top of the casserole. Press down on the topping very lightly to secure it onto the potatoes.

Bake in a 350°F oven (middle rack) for about 5-60 minutes until golden brown.

Serving Size:About 12 servings (1/2 cup)