1 (40 oz.) can Bruce or Princella yams
2 tbsp. cornstarch
1 1/2 c. sugar
1 1/4 sticks butter (room temperature)
2 eggs
1 sm. can Pet evaporated milk

TOPPING:

3/4 stick butter (room temperature)
1/2 c. light brown sugar
1 c. crushed corn flakes (2 1/2 c. uncrushed equals 1 c. crushed)
1/2 c. chopped pecans

For topping, cream butter and brown sugar. Add corn flakes and pecans and stir until blended; set aside. Empty large can of yams into mixing bowl and mash.

Using electric mixer, blend until smooth. Add cornstarch. In another bowl, cream sugar, butter, eggs, and evaporated milk. Add to yams and blend until smooth. Bake in 13x9x2 1/2 pan for 20 minutes in 400 degree oven. Remove from oven and sprinkle the topping over the yams. Return to oven for 10 minutes more.