Preheat the oven to 350°F.

Place the sweet potatoes on a baking sheet and bake until easily pierced with a fork. This will take about 40 to 45 minutes for medium-sized sweet potatoes and will vary accordingly for larger or smaller sweet potatoes.

While the sweet potatoes are baking, make the pecan topping: Place the honey and butter in a small microwave-safe bowl. Microwave for a few seconds until the butter melts. Add the cinnamon and salt and mix well.

Place the pecans in a mixing bowl and pour the honey mixture over the pecans. Mix well to coat the nuts.

Spread the pecans on a baking sheet lined with parchment paper. Bake at 350°F for 15 to 20 minutes or until golden brown. Stir the nuts several times while baking.

When the sweet potatoes are cool enough to touch, peel them and place the flesh in a mixing bowl along with the butter, salt, and brown sugar. Use an electric mixer to whip the potatoes.

Spoon the whipped sweet potatoes into individual casserole dishes or one large casserole dish. Sprinkle with pecans and drizzle with melted butter, if desired.