3 cans (1 lb.of yams)
1/2 c. butter, melted
1/2 c. heavy cream
2 lg. eggs
1 c. firm packed brown sugar
3/4 c. chopped pecans
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

In food processor, puree yams in 6 tablespoons butter and 2 tablespoons cream. Add eggs and 1/2 cup brown sugar. Process until blended. Spread 1/2 of potato mixture in a shallow 2 quart dish. Pour the rest over top.

Pecan mixture-In a small saucepan combine the rest of the batter, cream and brown sugar, pecans, spices and salt. Bring to a boil and simmer 5 minutes. Remove from heat and add vanilla. Spoon over potato mixture and bake 20 minutes or until bubbly.