5 lbs. yams
1/4 c. sugar, brown
1 c. pecans, broken into pieces
3 tbsp. butter
1/2 c. milk
1 1/4 tsp. salt (optional)
2 tbsp. butter
1/4 c. water

Wash yams, do not peel. Heat enough water to cover potatoes to boiling. Cover and cook potatoes 30 to 35 minutes until tender. Drain water, slip off skins. Mash potatoes with milk and 3 tablespoons butter. While potatoes are boiling, heat sugar and water to boil. Stir in pecans and 2 tablespoons butter. Spread pecan mix on greased cookie sheet and cool in the refrigerator. When pecan mix is firm, break into pieces and sprinkle over mashed yams.