Candied Pecan Sweet Potatoes

My mom made this one Thanksgiving and every loved it. I usually don't like sweet potatoes but these are so good! They're kind of similar to a mashed potato but sweet.

5 pounds sweet potatoes
1/2 cup chopped pecans
1/4 cup granulated sugar
1 tbsp butter
1/4 cup milk
2 tbsp butter, softened
2 tbsp brown sugar
3/4 pumpkin spice
1/2 tsp salt

Wash sweet potatoes and pierce several times with a fork. Bake in a 350 degree oven on foil-lined baking sheet about 1-1/4 hours or until tender. Cool slightly.

Meanwhile, cook and stir pecans, granulated sugar, and the 1 tbsp butter in a small skillet over medium heat for 6 to 8 minutes or until sugar melts and turns golden brown. (Don't overcook.) Immediately remove from heat and spread nut mixture on a greased baking sheet or foil; separate into clusters. Cool completely and chop into small pieces with a knife; set aside.

Scoop pulp from baked sweet potatoes into mixing bowl, discard peel. Mash by hand or beat with an electric mixer until smooth. Stir in milk, the 2 tbsps butter, brown sugar, pumpkin spice, and salt. Beat until fluffy. Spread mixture in a lightly greased 2-quart rectangular baking dish. Just before baking, sprinkle with candied pecans and additional brown sugar. Bake uncovered for 30 minutes or until heated through.

Make-ahead tip: Refrigerate candied pecans, wrapped in plastic wrap, up to 3 days. Store unbaked casserole cover, in refrigerator up to 1 day. Bake , covered with foil, in 350 degree oven for 20 minutes. Uncover, sprinkle with pecans, and continue baking as above.