3 (16 oz.) cans yams, drained or baked sweet potatoes
1/4 c. butter
1 tbsp. light brown sugar
1 tsp. salt
Dash pepper
Hot milk
1/3 c. firmly packed light brown sugar
2 tbsp. flour
1/2 tsp. salt
3 tbsp. butter
1/3 c. chopped pecans

Mash yams in mixing bowl; add 1/4 cup butter, 1 tablespoons brown sugar, 1 teaspoon salt, pepper and enough hot milk to moisten. Beat with electric mixer until fluffy. Turn mixture into a shallow 1/2 quart casserole.

Mix together 1/3 cup brown sugar, flour and 1/2 teaspoon salt. Cut in 3 tablespoons butter until mixture is crumbly. Stir in nuts. Sprinkle over yams. Bake uncovered in a 350 degree oven for 30 minutes.