1 c. half & half cream
1 tbsp. butter
2 eggs, slightly beaten
1/2 c. sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
Pinch of ground nutmeg
1/2 tsp. vanilla extract
1 (17 oz.) can vacuum packed yams

TOPPING:

1/3 c. light brown sugar
2 tbsp. flour
2 tbsp. butter, melted
1/3 c. pecans, chopped
1/3 c. flaked coconut (optional)

Preheat oven to 350 degrees. Heat half and half cream with butter in a small pan until butter melts. Stir eggs, sugar, salt, spices and vanilla in a large bowl. Blend until smooth. Puree warm cream and yams, part at a time, in an electric blender. Stir into egg mixture. Pour yam mixture into a well-buttered, 1 1/2 quart casserole; set aside. To make topping, combine brown sugar, flour, butter, pecans and coconut in a small bowl. Sprinkle topping over yam mixture. Place casserole in a slightly larger pan; add boiling water to come up one inch on side of casserole. Bake for 60 minutes, or until a knife inserted in the center comes out clean.