Yam Pecan Casserole

© "From Ellie's Kitchen to Yours"
 
Base:
3½ lbs yams or sweet potatoes
4 T butter or margarine, melted
1 egg, beaten
½ C milk
⅓ C dark brown sugar

Topping:
3 T butter or margarine, softened
3 T flour
6 T dark brown sugar
¾ C pecans, coarsely chopped
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp vanilla


Bake yams or sweet potatoes with skins on at 400° for approximately 40 to 50 minutes, or until tender. Remove from oven and allow to cool. Decrease oven temperature to 375°. Scoop out pulp from cooled yams or potatoes and place in a large bowl. (There should be about 4 cups.) Mash until very smooth. Add melted butter or margarine, egg, brown sugar and milk which has been heated on top of stove or in microwave. Blend well and then spread into a greased 7"x11" casserole dish. Make topping by combining butter or margarine, flour and brown sugar. Add remaining topping ingredients. Sprinkle over yam or potato mixture in casserole. Bake for 30 minutes at 375° or until topping is crusty. Allow to cool 5 minutes before serving.
Microwave: To cook 2 pounds yams or sweet potatoes, prick with tines of a fork, set on paper towel and cook on high for 13 to 15 minutes. If cooking more than 2 pounds, place yams or potatoes in a circular pattern in microwave and adjust time accordingly.

Hint: This casserole may be completely assembled hours before your family or guests sit down to dinner. It is perfect for holiday dinners or buffets.