Ingredients
4lbs yams or sweet potatoes, peeled and cut into large chunks
¼ cup butter, room temperature
¼ cup half and half or evaporated milk
2 eggs, lightly beaten
2 tsp vanilla
½ teaspoon cinnamon
pinch of nutmeg
ground pepper, to taste
½ cup butter (yeah, there’s a lot of butter)
1 cup lightly packed brown sugar
½ cup flour
1 cup chopped pecans or walnuts
Preparation
Preheat oven to 350F.
Cook yams in boiling, salted water until they’re easily pierced with a paring knife. Drain, return to pot. Mash together with butter and cream. Mix together eggs, vanilla, cinnamon, nutmeg, and pepper. Add to yams, mix well to combine.
While yams are cooking, melt butter in a small saucepan. Add sugar, flour, and pecans. Mix well.
Scoop yam mixture into a 9x13 pyrex or casserole. Top evenly with brown sugar mixture. Bake in preheated oven for about 30 minutes, or until the top is bubbly and yummy-looking. Serve warm or at room temperature.
