It's the MOST Wonderful Yams of the Year

Apologies for two recipe posts right in a row. And happy belated Thanksgiving, BTW! Thanksgiving generally means a few phone calls from in-law sibs, and my own sibs who can't get a hold of my mom, wanting "that yam recipe."

Now YOU are thinking, "Actually my family isn't so into yams or sweet potatoes on Thanksgiving. If we serve them at all, it's out of traditional obligation." Actually, that is how most people felt who request I share this recipe with them. THIS recipe will change your mind and heart about yams. They are the most wonderful yams of the year - so good traditional obligations will melt away and you will hunt for excuses to whip them up and delight your family and friends with their yumminess!

Once again, so this recipe is an easy go-to for my family who never seems to write it down in any place worthy of keeping track of......   ;)

 Sweet Potato Casserole
(I know it's called sweet potato, and that is how my aunt, who first shared the recipe with my mom, makes it. So when SHE comes to Thanksgiving, we have BOTH. My preference, having tried both - though not in a blind taste test, which I love doing BTW - is to make this with yams. I think they are a bit more moist. Anywho....)

Scrub and bake for apx 1.5 hours at 400 3 BIG yams
(Put a sheet of tin foil on the oven rack beneath the rack with the yams on them. As they cook they will release their sugars which harden and blacken and the tin-foil makes for a fast, easy clean-up. You want to bake these 'til they are soft all the way through. When they cool, they will be reduced in size and the skins will easily slip off. I usually do this step a day before I make the casserole, and if I'm not using the oven, I just leave the yams in it 'til I'm ready to make the rest.)

After you have skinned the yams and placed them in a large bowl, blend in with an electric mixer:
1 cube of butter
2/3 c. milk
3 eggs
1 tsp vanilla
1/2 c. white sugar

Spread the yam mixture evenly into a 13x9 pan and then in a smaller bowl mix:

2 c. brown sugar
1 c. flour
1.5 c. walnuts
then cut in:
1.5 cubes of room temperature butter

Crumble this mixture on top of the yams and bake everything in the oven at 350 for 45 minutes, or until the yams are heated through and the topping is melting slightly and getting crusty along the edges. Serve warm.