5 lg. sweet potatoes or yams
1/4 c. or 1/2 stick butter, softened
1/4 c. granulated sugar
2 eggs, beaten
1 tsp. vanilla
1/3 c. milk
1/2 c. heavy cream
1 c. firmly packed light brown sugar
1/3 c. melted butter
1 c. chopped pecans

Scrub the sweet potatoes well. Bake in a preheated 350 degree oven until tender, about 40 minutes. When potatoes are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. Mash well. You should have 3 cups.

(You also can peel and cube the sweet potatoes or yams and cook them in a little water until tender in a covered saucepan. Or you can use leftover sweet potatoes or yams.)

Add the butter, sugar, eggs, vanilla and milk to sweet potatoes, mixing well. Pour the mixture into a baking pan or casserole dish. Bring the cream to a simmer in a small saucepan. Add the brown sugar and stir until it dissolves.

Cook the mixture over medium heat until it reaches the soft-ball stage on a candy thermometer. Remove from the heat and beat in the butter and the chopped pecans. Pour this mixture over the yams. Bake in a 350 degree oven until very hot and beginning to brown. Yield: 6-8 servings.