Danielle’s co-worker from Tennessee prepared southern sweet potato casserole – wow – could have put this in a pie shell and had it for dessert. Loved the way she’d say “yes, Ma’am” and “yes, sir” – although Randy said it made him feel old. I just reminded him, “We ARE old!” When Nicole told me she also had this dish in Louisiana, I knew I had to add this to our recipes.  This is adapted from a recipe online. I eliminated the egg and added vanilla. Note the differences with Betty’s recipe, which is also recorded separately.

2 pounds yams, peeled, cut into 1-inch pieces
6 tablespoons butter, softened (Betty’s: 1/2 cup)
6 tablespoons granulated sugar (Betty’s: 1 cup)
1 teaspoon pumpkin pie spice (Betty’s: none)
1/4 teaspoon salt (Betty’s: no salt)
(Betty’s version: add 1 teaspoon vanilla)

Sweet potato topping
1 cup brown sugar
1/2 cup flour
1/3 cup melted butter (Betty’s: 1/2 cup)
1 cup pecans
(Betty’s: add 1/3 cup milk, 1 teaspoon vanilla)

Peel and boil yams in a large pot until soft, about an hour. (Yams take longer to cook than russet potatoes.) Drain and mash. Transfer to mixing bowl. Add butter. Using electric mixer, beat until smooth. Add sugar, spice and salt; beat to blend. Pour into prepared baking dish.
Prepare topping: Mix together all ingredients in medium bowl. Crumble evenly over sweet potato mixture. Bake until golden brown and crisp, about 30 minutes.