Preheat oven to 400 degrees F.
Spray a 2-quart baking dish with cooking spray and set aside.
Place potatoes (with the syrup from the can) in a large microwave-safe bowl. Warm in the microwave for about 30 seconds – 1 minute. Transfer to a blender or food processor to puree the potatoes until smooth.
1 large (29 ounce) can sweet potatoes in light syrup
Add the melted butter, sugar, cinnamon, nutmeg, eggs and salt to the blender and mix well.
6 tablespoons salted butter, melted, 1 cup sugar, ½ teaspoon cinnamon, ½ teaspoon nutmeg, 2 eggs, 1/2 teaspoon salt
Place potato mixture into prepared baking dish and bake, uncovered, for 20-35 minutes, or until almost set.
Meanwhile, in a bowl, combine the topping ingredients.
¾ cup cornflake crumbs, ½ cup chopped pecans, ½ cup brown sugar, 6 tablespoons salted butter, melted, Pinch of salt
Spread topping onto potatoes and brown for another 8-10 minutes. Allow to rest for at least 10-15 minutes; serve warm.