Ingredients for 10 servings:
1. 2 1/2 lbs sweet potatoes, scrubbed (about 3 large)
2. 2 large eggs, lightly beaten with a fork
3. 10 dashes I Can’t Believe It’s Not Butter! Spray, preparing the pan
4. 2 tablespoons dark brown sugar
5. 1 teaspoon kosher salt
6. 1/2 teaspoon ground cinnamon
7. 1/2 teaspoon ground ginger
8. 1 pinch nutmeg
9. fresh ground black pepper
10. 1/4 cup pecans

Directions:
1. Preheat the oven to 400°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.
2. Turn the oven down to 350°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.
3. 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.

Enjoy your meal!