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1
Poke holes all over sweet potatoes with a fork, then place them on a large microwave-safe plate. Microwave on high for 15-20 minutes, until potatoes are very fork-tender. (Microwave in batches if necessary.) Carefully remove plate from the microwave and allow sweet potatoes to rest for about 15 minutes, or until cool enough to handle.
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2
Preheat oven to 375u00b0F.
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3
Spray a 9x13-inch casserole dish with nonstick cooking spray.
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4
Scoop sweet potato flesh from the skins and place in a large mixing bowl. Discard skins. Add butter, maple syrup, cream, cinnamon, salt, and pepper. Mash the mixture with a potato masher or mixer until it is smooth and creamy. Add eggs to the bowl. Stir to combine with sweet potato mixture until smooth.
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5
Transfer sweet potato mixture to prepared casserole dish and smooth mixture into an even layer.
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6
Place pecans and maple syrup in a bowl and stir to coat nuts. Sprinkle nut mixture evenly over sweet potatoes. Sprinkle lightly with flaky sea salt, if desired.
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7
Bake casserole for 30-35 minutes on the middle rack of oven, until nuts are toasted and dish is gently bubbling at the edges.
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8
Check to see that casserole is done. Remove from oven or add time as needed.
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9
Allow sweet potato casserole to rest for 5-10 minutes before serving.
