Sweet Potato Casserole

This was a hit. I first had this dish at a steakhouse.
I tweaked and sweetened the receipe by taking some of
the pecans and grinding them up,adding them into
the spices, then added some more brown sugar.

Ingredients:
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter,
melted plus more for the preparing the pan
1/2 cup packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans

Directions:
Preheat oven to 400 degrees F.
Put the sweet potatoes on a baking sheet
and pierce each one 2 or 3 times with a fork.
Bake for 45 to 60 minutes or until tender.
Set aside to cool.

Turn the oven down to 350 degrees F.
Scoop the sweet potato out of their skins
and into a medium bowl. Discard the skins.
Mash the potatoes until smooth.
Add the eggs, butter, brown sugar, salt,
cinnamon, ginger, nutmeg, and pepper to taste.
Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole.
Pour the sweet potato mixture into
the pan and sprinkle the top with the pecans.
Bake for 30 to 40 minutes until a bit puffy.
Serve immediately.