For the Casserole:
2 lg eggs, lightly beaten
4 fist sized sweet potatoes, baked, skinned and mashed
6 Tbs. butter, melted
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon
Preheat oven to 400F. Lightly grease an 8x8-inch baking dish or casserole dish and set aside. In a large bowl mix all ingredients together. Pour into prepared baking dish and bake for 25 to 30 minutes, until center is almost set but still jiggles.
For the Topping:
8 Tbs. butter, warm and very soft
1/2 c. dark brown sugar, packed
3/4 c. corn flakes (1 c. corn flakes if omitting the pecans)
1/2 c. pecans, chopped (optional)
In a bowl, mix the butter and brown sugar until smooth. Gently mix in the corn flakes and optional pecans. Spread evenly over baked casserole. Return casserole to the oven and bake for 10 minutes. Let cool 5 minutes before serving.
*** This can be made partially a couple of days ahead. Make the casserole part, spread into baking dish, cover with plastic wrap put directly onto the potato mix and refrigerate. On the day you want to serve it, remove from refrigerator and allow the casserole to sit out for an hour to warm up before baking for the recommended time, followed by adding the topping, etc.