Ingredients

1 kg sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus more for the preparing the pan
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper
1 cup coarsely chopped pecans

Method

Preheat the oven to 200 degrees C.

Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork.

Bake for 45 to 50 minutes or until tender. Set aside to cool.

Turn the oven down to 170 degrees C.

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, salt, cinnamon, ginger, nutmeg, and the 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 until puffed, about 30 minutes.

Serve immediately.

Serves 4 as a side