Preheat the oven to 375°F (190°C).

In a small mixing bowl, combine the roasted sweet potato flesh, softened butter, milk, maple syrup, vanilla, and salt. Mash with a fork until the texture is smooth and uniform.

Transfer the potato mixture into a 6-ounce oven-safe ramekin or small baking dish, smoothing the top with a spatula.

In a separate small bowl, combine the crumbled bacon, chopped pecans, light brown sugar, and flour.

Incorporate the cold cubed butter into the bacon-pecan mixture using a fork or pastry blender until the mixture reaches a coarse, crumb-like consistency.

Distribute the streusel topping evenly over the sweet potato base.

Place the ramekin on a small baking sheet and bake for 18 to 20 minutes, or until the topping is golden brown and the edges are bubbling.

Remove from the oven and allow the casserole to rest for 5 minutes to set before serving.