My friend and I had a "sweet potato casserole" contest last Thanksgiving.

My mom rarely cooked, but this is a killer recipe--winning over even "yam-haters".

By the way, the winner was My Mom's Killer Yam Casserole! (Both HER guests and mine voted it the best!)

My Mom's Killer Yam Casserole

Casserole
4 lbs. yams
2 eggs
1/4 cup brown sugar
1/8 cup butter, melted
1 tsp salt
1 tsp cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg

Topping
6-8 ounces, or so pecan halves
1/3 cup light brown sugar
1/4 cup melted butter

To Prepare Casserole
Cook the yams in the microwave until cooked through and soft. Cool! Remove skins, placing yams into a large bowl.

Beat yams until smooth. Then beat in 1 egg at a time, until blended. Add brown sugar, melted butter and spices. Beat until very light and fluffy. Spread yam mixture into a 3-quart casserole (or two 1 1/2 quart casseroles).

Before baking, place pecan halves in a single layer over the top (in circles, starting from the perimeter). Cover the entire casserole. Sprinkle brown sugar over the pecans (can add more brown sugar to fully cover if nec.) Top with melted butter (again, can add more if nec).

Bake uncovered in a 375 degree oven for 25 minutes, or until brown and bubbly.

Note: This can be frozen WITHOUT the topping. I have served this casserole after being in the freezer for a year and it was still superb! (I usually double or triple this recipe). For a more elegant look, serve in individual souffle-type cups.