Praline Sweet Potato Casserole

6 lg dark orange sweet potatoes (probably labeled as yams; 5 1/2 lbs), scrubbed
3/4 c milk
1/2 c unsalted butter
3 lg eggs, lightly beaten
3/4 c packed brown sugar

Topping
3 T unsalted butter
3/4 c packed brown sugar
1/2 t salt
1/2 t ground cinnamon
1/2 t freshly grated nutmeg
3/4 c heavy (whipping) cream
1 1/2 c pecans, coarsely chopped
2 t vanilla

Heat oven to 350 degrees. Pierce each potato several times with a fork and place in baking pan. Bake until potatoes are tender when pierced with a fork, 1 1/4 to 1 1/2 hours. Set aside until cool enough to handle.

In small saucepan, heat milk and butter until butter has melted and the mixture is hot but not boiling. Cut potatoes in half, and scoop the flesh into a lg bowl, discarding the skins. Use a potato masher to mash the potatoes. Stir milk mixture into potatoes. Whisk in the eggs and continue to whisking until well combined with potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9x13 dish, spread the sweet potato mixture evenly in dish. Set aside while making topping. Increase oven temp to 375 degrees.

Melt butter in 2 quart saucepan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, cream and pecans. Heat to a simmer, and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes. If the mixture begins to boil and splatter turn down the heat to maintain a simmer. Remove from heat and stir in the vanilla. Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.

Bake casserole until topping is slightly crusty and set; about 30 minutes. Serve immediately.