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Preheat oven to 425°F.
To bake sweet potatoes, prick them with a knife and wrap them individually in foil.
Place them on a sheet pan and bake until tender, about 60-70 minutes.
Let them cool for a few minutes, then peel and discard skins.
Place peeled sweet potatoes in large bowl and mash using a potato masher or a large fork. Stir in cream, eggs, nutmeg, butter and salt and pepper to taste. Place in a 9” casserole dish.
In medium bowl, combine pecans, breadcrumbs, Parmigiano and crispy onions. Sprinkle over sweet potato mixture.
Reduce oven temperature to 375°F.
Bake casserole, uncovered, until topping is golden brown and edges are bubbly, 20-25 minutes.
Let it rest for 10 minutes, then sprinkle with parsley and serve.