Peel, dice and boil the sweet potatoes until soft. Let drain for a minimum of 1 hour, preferably 4 hours.
Note: You can stop here and put the cooked sweet potatoes in the fridge overnight if you are cooking these as part of a feast.
Mix sweet potatoes with sugar, maple syrup, salt, eggs and butter in a mixer for 2 minutes until fluffy.
Spoon mixture into 9x9 pan.
Make the praline topping by combining flour, brown sugar, pecans and butter until combined and the mixture is crumbly.
Sprinkle the crumble over sweet potatoes.
Bake at 170C fan for 30 minutes.