Preheat the oven to 325 degrees Fahrenheit and spray a 1 1/2 quart casserole pan with a non-stick cooking spray.
Cook, peel and mash the sweet potatoes. Place them in a large mixing bowl and allow them to cool at room temperature so that they don’t scramble the eggs when they are added.
Add the sugar, butter, eggs, vanilla, cinnamon and nutmeg to the large mixing bowl. Mix these ingredients together thoroughly with an electric mixer until smooth and combined.
Add in the heavy cream and mix until combined.
Pour the mixture into the prepared casserole pan.
In a separate bowl, stir together the topping ingredients.
Sprinkle the topping mixture on top of the sweet potato mixture in the casserole dish.
Bake for 25-30 minutes until the center of the casserole is set.
Remove the casserole from the oven. Let it rest for 10 minutes. Then it’s ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 4-5 days.