- 6 medium yams
- 2 eggs, beaten
- 1/4 C heavy cream
- 1/2 tsp. cinnamon
- 1/2 C unsalted butter, melted
- 1 tsp. salt
- 1 tsp. vanilla
- 3/4 C chopped pecans, divided
Toast pecans. Reserve 1/4 C.
Bake yams until soft.
When cool enough to handle, mash and add remaining ingredients.
Put in casserole and sprinkle with reserved pecans.**
Bake at 350º for 30 min. or until heated through.
**Dish may be made 1 day ahead
Bring to room temperature before baking.