3 (1 lb. 13 oz.) cans yams in light syrup, cut
3 eggs
1/2 c. butter, melted
1/2 c. whipping cream
2 tbsp. bourbon
1 tsp. vanilla

PECAN TOPPING:

1/2 c. butter, melted
1 c. pecans, chopped
1 c. brown sugar
1 c. all-purpose flour
Whole pecans for garnish

Mash yams in food processor. Add eggs, butter, cream, bourbon and vanilla. Stir well to combine. Pour into buttered casserole.

TOPPING: Combine all ingredients except whole pecans and sprinkle over yams. Decorate top with whole pecans. Bake uncovered 40 minutes at 350 degrees until heated through and top is lightly browned.