Sweet Potato Casserole with Praline Topping

Friends of mine introduced me to this dish. I made the praline topping for their sweet potatoes and we all moaned and groaned as we ate it.

The recipe says there won't ever be any leftovers and it's right...this is a great holiday recipe everyone will love.
--------------------------------
Sweet Potato Casserole with Praline Topping
*courtesy of The Thanksgiving Table by Diane Morgan*

Serves 8-10

Ingredients:
6 large dark-orange-fleshed sweet potatoes (about 5 1/2 pounds, scrubbed)
3/4 cup milk
1/2 cup (1 stick) unsalted butter
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar

PRALINE TOPPING
4 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
3/4 cup heavy (whipping) cream
1 1/2 cups pecans, coarsely chopped
2 teaspoons vanilla

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

2. In a small saucepan, heat the milk and butter until the butter has melted and the mixture is hot but not boiling. Cut the potatoes in half, and scoop the flesh into a large bowl, discarding the skins. Use a potato masher and mash the potatoes. Stir in the milk mixture. Whisk in the eggs and continue whisking until well combined with the potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9-by-13-inch baking pan, or an 11-inch round oven-to-table casserole. Spread the sweet potato mixture evenly in the casserole. Set aside while making the topping. Increase the oven temperature to 375 degrees.

TO MAKE THE PRALINE TOPPING
a. Melt the butter in a 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.

b. Remove from heat and stir in the vanilla. Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.

3. Bake the casserole until the topping is slightly crusty and set, about 30 minutes. Serve immediately.