Sweet Yam Casserole with Crunchy Pecan Topping

cooking spray 11⁄2 pounds sweet potatoes or yams, peeled, cut into 1-inch pieces 6 tablespoons (3⁄4 stick) unsalted butter, room temperature 2 large eggs 1⁄4 cup firmly packed brown sugar 1⁄2 teaspoon cinnamon 1⁄2 teaspoon ground ginger 1⁄2 teaspoon kosher salt 1⁄4 teaspoon freshly ground black pepper 11⁄2 cups cornflakes, crushed 1⁄2 cup (packed) brown sugar 1⁄2 cup chopped pecans 6 tablespoons (3⁄4 stick) unsalted butter, melted

Nutritional information per serving: Calories 253 (41% from fat) • carb. 31g • pro. 4g• fat 12g • sat. fat 5g • chol. 61mg • sod. 202mg • calc. 26mg • fiber 4g

If baking immediately after preparing, preheat oven to 400°F. Lightly coat an 8-cup baking dish with cooking spray. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Mix on Speed 1 for one minute, then increase to Speed 2 and beat until smooth. Add eggs, brown sugar, spices, salt and pepper; beat on Speed 1 to blend, about 30 seconds. Transfer mixture to the prepared baking dish. (Can be made 1 day ahead. Cover and refrigerate.) Bake potatoes in the preheated oven until they are slightly puffed and beginning to brown around the edges, about 25 to 30 minutes. While potatoes bake, prepare the topping by mixing the remaining ingredients in a bowl. Sprinkle the topping evenly over the potatoes and bake about 10 minutes longer, until golden brown and crispy.