Sweet Potato Pecan Casserole

This is another candidate for Thankgiving dinner.  I am wondering if I should put it to a vote?!?

3 1/2lbs sweet potatoes
1/3 C. honey
1 large egg
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
Kosher salt
1 tbsp. packed dark brown sugar
1/3 C. finely chopped pecans

Preheat oven to 350 degrees.  Mist an 8-inch square baking pan with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place.  Put the sweet potatoes in the basket, cover and steam until tender, about 20 to 25 minutes.  Transfer the potatoes to a bowl and let cool slightly.  Add the honey, egg, 1/2 tsp. cinnamon, nutmeg and ginger and 1/2 tsp. salt; whip with an electric mixer until smooth.  Spread the sweet potatoe mixture in the prepared baking dish.

Mix the brown sugar, pecans and the remaining 1/2 tsp. cinnamon in a bowl; sprinkle over the potatoes.  Bake until hot and beginning to brown around the edges; about 40 to 45 minutes.