Streuseled Sweet Potato Casserole

4 cups cubed peeled sweet potato (about 5 pounds) ½ cup half-and-half ½ cup maple syrup 1 teaspoon vanilla extract ¾ teaspoon salt 1 large egg, lightly beaten Cooking spray ½ cup all-purpose flour ½ cup packed brown sugar ¼ cup chilled butter, cut into small pieces ½ cup chopped pecans

Preheat oven to 375°F. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13x9-inch baking dish coated with cooking spray. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture. Cover and bake at 375°F for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.