Wash and peel sweet potatoes. Boil your sweet potatoes in a large stock pot of water until fork-tender (about 20 minutes), then mash them up real good. (You can use a mixer if you’re fancy or just a fork if you’re me and forgot to charge the hand mixer again.) Or, you can leave them whole and quarter them up.
Mix in brown sugar, cinnamon, nutmeg, and a drizzle of honey. Taste it. Try not to eat it all with a spoon. Fail slightly.
Add your sweet potatoes first to a lightly sprayed or greased casserole dish. Then add the brown sugar, spices, honey mixture over the top. If you’ve mashed your sweet potatoes, you’ll need to mix them with a spoon. If you’ve quartered them, you’ll just need to move them around with a spoon until well coated with the mixture.
Top with toasted pecans. You can toast them in a dry skillet for a few minutes until they smell like autumn happiness.
Bake at 350°F for about 20-25 minutes, or until the top is golden and your kitchen smells like Thanksgiving.