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1
Preheat the oven to 350.
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2
Butter a 13-by-9-inch baking dish.
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3
Put the sweet potatoes in a large pot.
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4
Cover with cold water and bring to a boil.
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5
Cook over moderate heat until the sweet potatoes are tender, about 15 minutes.
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6
Drain well, shaking off the excess water.
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7
Transfer the sweet potatoes to a food processor (in batches, if necessary) and puree until smooth.
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8
Scrape the puree into a large bowl.
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9
Add half of the butter, 2 teaspoons of salt, 1 teaspoon of the nutmeg, 1/2 cup of the brown sugar and the milk and stir until combined.
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10
Stir in the eggs.
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11
Pour the mixture into the prepared baking dish and smooth the surface.
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12
Cover with foil and bake for 40 minutes.
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13
Meanwhile, spread the pecans on a baking sheet and bake for 5 minutes, until lightly toasted.
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14
Transfer the pecans to a work surface and coarsely chop them.
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15
In a bowl, toss the pecans with the cornflakes, cinnamon and the remaining melted butter, 1/2 teaspoon of nutmeg and 1 cup of brown sugar.
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16
Season with salt.
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17
Remove the foil from the casserole.
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18
Spoon small clumps of the topping all over the sweet potatoes.
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19
Bake, uncovered, for 40 minutes longer, until the topping is golden and sizzling.
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20
Let the casserole stand for 20 minutes before serving.
