Preheat oven to 400 degrees. Prick sweet potatoes with a fork 2-3 times. Place potatoes on a baking sheet and bake 45-60 minutes until soft. Reduce oven to 350.

When you can handle the sweet potatoes, scoop out the flesh into a large bowl. Add all other ingredients and beat on low 2-3 minutes just until well mixed and there are no lumps.

Spoon into a large casserole dish and sprinkle pecans evenly over the top.

Bake in 350 degree oven for approximately 35 minutes until a toothpick comes out clean from the center.

At this point you can cool and freeze the casserole, or store in the fridge up to 48 hours.

If reheating after refrigeration it will take 45-60 minutes to bake depending on the shape and depth of your casserole dish. Check after 45.

If reheating from frozen check casserole after 60 minutes.