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Preheat oven to 350°F. Butter a 13- x 9-inch baking dish.
Put sweet potatoes in a Dutch oven or large pot and fill with enough cold water to cover.
Place pot on stove over high and bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, about 15 minutes.
Drain well, shaking off excess water. Transfer sweet potatoes to a food processor and puree (in batches, if necessary) until smooth.
Scrape puree into a large bowl. Add half of the butter, 2 teaspoons of salt, 1 teaspoon of the nutmeg, ½ cup of the brown sugar and the milk and stir until combined.
Stir in eggs. Pour mixture into prepared baking dish and smooth surface. Cover with foil and bake 40 minutes.
Meanwhile, spread pecans on a baking sheet and bake until lightly toasted, about 5 minutes.
Transfer pecans to a work surface and coarsely chop. Toss pecans in a bowl with cornflakes, cinnamon, the remaining melted butter, ½ teaspoon of nutmeg and 1 cup of brown sugar. Season with salt.
Remove foil from casserole. Spoon topping over sweet potatoes.
Return sweet potatoes to oven and bake, uncovered, until topping is golden and sizzling, about 40 minutes.
Let casserole stand for 20 minutes before serving.