Cook the sweet potato until tender:

1. Electric pressure cooker method: Peel and chop the sweet potato into 1/2-1-inch cubes. Place the sweet potato cubes in the pressure cooker along with 1/2 cup water. Seal the lid and cook for 4 minutes after pressure is achieved.
2. Microwave method: Wash the sweet potato. Using a fork, pierce the sweet potato all over. Place on a microwave safe plate and microwave on high 5-10 minutes (depending on the size) or until tender, rotating the potato once. Allow to cool, then remove the peel.
3. Oven method: Preheat oven to 400 degrees F. Wash the sweet potato. Using a fork, pierce the sweet potato all over. Wrap in tin foil and place on a baking sheet. Bake for approximately 45-50 minutes or until tender. Allow to cool, then remove the peel.

Prepare the sweet potato mixture:

1. In a medium bowl, place the cooked sweet potato and mash until a uniform consistency is achieved.
2. In a small saucepan, combine the whole milk, maple syrup, butter, cinnamon and salt. Whisk together and cook until heated through (frequently stirring so the milk won’t curdle).
3. Once the milk mixture is heated through remove from the heat. Pour the milk mixture in with the mashed sweet potato. Whip together until it reaches your desired consistency.
4. Place the crackers on a flat surface or serving platter. Using a spoon, you can scoop a heaping tablespoon onto each cracker. OR, you can scoop the whipped sweet potatoes into a plastic baggie and cut a hole in one of the bottom corners, then squeeze out the sweet potatoes onto the crackers, making a swirly onto each potato.
5. Top with pecan pieces. Serve immediately.