1/2cupdried cranberries(look for juice-sweetened, if possible)
1/4cuppecan halves, for topping
Preheat the oven to 350ºF. In a large food processor fitted with an "S" blade, add in the oats, pecans, rosemary, and salt, and process briefly to create a flour-like texture. Add in the maple syrup, and process again until crumbly.
Pour the crumble into a small bowl and set aside. In the same food processor (no need to rinse it), add in the roasted & peeled sweet potatoes, milk, vanilla, ginger, and salt, and process until smooth. Taste and adjust the mixture to your liking. You can add maple syrup for sweetness, if you like, or extra milk to make them creamier.
In the bottom of a 2-quart baking dish, spread the sweet potato puree into a relatively smooth layer. Scatter the dried cranberries over the top, then sprinkle the crumble evenly over the top. Add the remaining pecans over the top, for decoration and added crunch. Bake at 350ºF until the topping is golden, about 30 minutes.
Let cool for about 10 minutes, then serve warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
I recommend roasting your sweet potatoes ahead of time, so you don't have to be in your kitchen for more than an hour to make this side dish. To roast the potatoes, preheat the oven to 400ºF and pierce them with a fork to vent. Arrange the potatoes in a 9 x 13-inch casserole dish. Bake uncovered until tender, about 60 minutes. You'll know they're nice and tender when you can press on the skins with a fork, and they easily collapse from the pressure-- as if you're able to mash them. Once they are cool enough to handle, you can peel them and store them until ready to use.