Cut sweet potatoes in half and arrange on baking sheet. Bake 20 minutes or until very tender. Let stand 15 minutes.
Peel skin from potatoes and mash potatoes in medium bowl. Stir in 6 tablespoons Hellmann's® Real Mayonnaise, raisins, nutmeg, cream, egg and brown sugar; set aside.
Combine oats, pecans and remaining 2 tablespoons Mayonnaise in small bowl. Evenly sprinkle onto potato mixture. Bake 20 minutes or until heated through and golden. Let stand 5 minutes before serving.