3 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch chunks
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon salt
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
Topping
1/4 cup (1/2 stick) unsalted butter
1 cup packed light brown
1/3 cup flour
1 teaspoon cinnamon
1 cup pecans, coarsely
1/8 Teaspoon nutmeg
Directions
Preheat the oven to 350 degrees.
Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft and tender, 20 -25 minutes. Drain and let cool.
In the meantime, make the topping: Melt the butter in a small pan over low heat. Off the heat, add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little lumpy. Stir in the chopped nuts.
In a large bowl, mash the sweet potatoes with a large fork until very smooth. Add the remaining sweet potato mixture ingredients and mix well. Set aside.
Place the sweet potato mixture in a 2-quart baking dish. Spread the topping evenly over the sweet potato mixture and bake for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
