Yam Pecan Casserole - by Martin

This sweet potato casserole is topped with delicious, crunchy pecans. Serves 6.

Ingredients:

• 4 cups prepared yams (peeled and cubed)
• 1/2 cup sugar
• 2 large eggs
• 1/2 teaspoon salt
• 4 tablespoons butter (room temp)
• 1/2 cup milk
• 1/2 teaspoon vanilla

Topping:

• 1/2 cup brown sugar
• 1/3 cup flour
• 3 tablespoons butter (room temp)
• 1/2 cup chopped pecans (coarsely chopped)

Instructions:

1. Heat oven to 325 F (165 C).
2. In a medium pot, place in cubed yams and cover with water. Over medium high, cook yams until tender; drain, mash until creamy.
3. Combine yams with remaining ingredients, stir until smooth. Pour into rectangular baking dish.
4. For the topping, combine the brown sugar and flour in another bowl. Cut in the butter until crumbly, then add in the nuts. Top yam mixture in dish with the topping.
5. Bake for half an hour, or until golden on top.

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