Chop potatoes into large chunks, place potatoes in water and cover, and boil in a large pot until soft when pierced with a fork. Drain, and return to the pot.
Add the maple syrup, raisins, nutmeg, ginger, salt, and a 1/2 tsp of cinnamon to the pot. Whip with an electric mixer or an immersion blender until smooth
Mix the brown sugar, pecans, and remaining 1/2 tsp cinnamon in a large bowl. Spread the sweet potato mixture in the prepared baking dish with a wooden spoon or spatula.