Holiday Traditions: Williamsburg Sweet Potatoes

3 pounds sweet potatoes (about 6 medium-sized potatoes)
       OR one 23oz. can of sweet potatoes, well drained
3/4 cup packed light brown sugar, divided
3 Tbsp. unsalted butter
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp salt
1 cup milk

Bake or boil (peel first if boiling) sweet potatoes until cooked through and softened.  Cool, peel and mash the cooked sweet potatoes.  I like mine with just a few lumps remaining. 

Preheat oven to 400F and butter a 2-qt casserole.  Reserve 2 Tbsp. of the sugar for the topping. 

In a large bowl, combine the remaining sugar, butter, cinnamon, nutmeg, salt, and milk.  Stir in the mashed sweet potatoes and season with additional salt and pepper (if desired). 

Transfer to the casserole and sprinkle the remaining sugar over the top. 

Bake until the potatoes are hot and the sugar has melted and slightly caramelized, about 20-30 minutes.