Sweet Sweet Potato Casserole

Preheat oven to 350. Line a baking sheet with foil, place sweet potatoes on it and roast for about 1 - 1.5 hours, or until tender. Let cool slightly, then peel potatoes. Note: Do not try this until they have cooled enough to touch. If the potatoes have roasted enough, it should be easy to peel the skin away from the potatoes with only your hands. Place hot skinned potatoes into a large mixing bowl and begin to beat them on a slow speed. Add in the butter. Once it has melted, add the sugar, brown sugar, honey, vanilla, salt, and nutmeg. Beat on a low speed until blended. Add the eggs and beat on medium speed about 2 minutes. Reduce speed and slowly add in hot milk. If mixture starts to appear watery, stop adding milk. If, however, after adding the cup the mixture doesn't appear light and creamy, add up to 1/2 cup more hot milk. At this time, the mixture can be covered and stored in the refrigerator for cooking the next day if desired. Preheat oven to 375 Using butter or cooking spray, grease a 9 x 13 x 2 inch casserole dish. Pour the sweet potato mixture into the dish in an even layer, taking care to leave about 1-2 cm of space from the top lip of the dish for the topping. Note: The recipe generally makes enough for a 9 x 13 2-inch deep dish, but because the size of sweet potatoes vary, you may end up with too little, or more likely too much, casserole batter for one 9 x 13 dish. Do not despair. You can use the appropriate-sized dish(es) in any size combination as long as the dish is 2-3 inches deep. Sprinkle the topping evenly over the casserole. Bake until done, about 1 - 1.5 hours. Topping: In a bowl, mix the flour, sugar, salt, and cinnamon. Cut in the butter until mixture resembles coarse crumbs. If you are using pecans, stir them in.