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

Wash yams, do not peel. Heat enough water to cover potatoes to boiling. Cover and cook potatoes for 30 to 35 minutes until tender.

Drain water, slip off skins. Mash potatoes with milk and 3 tablespoons butter.

While potatoes are cooking, in a separate saucepan, heat sugar and water to a boil and heat to 300-310°F on a candy thermometer.

Remove from heat; stir in pecans and 2 tablespoons of butter. Spread pecan mix thinly on an oiled cookie sheet and cool in the refrigerator.

When pecan mix is firm, break into pieces and sprinkle over mashed yams.