Step 1

Place the peeled and chopped potatoes in a large stock pot, and fill with cold water and 1 tbsp salt, covering the potatoes by 1 inch. Bring the water to a boil over medium heat, reduce it to a simmer, and cover. Cook the potatoes until they are tender but not mushy. You want a slight texture since they will cook in the oven, 15-20 minutes.

Step 2

Preheat oven to 350°F.

Step 3

Once the potatoes are cooked, drain them and place in a greased 9x13 baking dish. Sprinkle the potatoes with brown sugar, flour, and salt. Pour over the maple syrup and heavy cream.

Step 4

In a small bowl, combine the chopped pecans, brown sugar, flour, salt, cinnamon, and nutmeg. Mix to combine. Work the pieces of the butter into the dry mixture until it resembles coarse sand. Sprinkle the streusel over the prepared potatoes.

Step 5

Bake in the preheated oven until the liquid is bubbling throughout the center and the streusel is browned, 55-60 minutes.