Gluten-Free Sweet Potato Casserole with Quinoa Pecan Topping

For the potatoes:

• 2 pounds sweet potatoes (3- 4 medium)
• ¼ cup pure maple syrup
• ¼ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• dash salt
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  For the topping:

• ½ cup Ancient Harvest™ quinoa flakes
• 1 tablespoon packed brown sugar
• ½ cup finely chopped pecans
• ¼ teaspoon ground cinnamon
• 1 tablespoon melted butter or coconut oil