A super Thanksgiving treat.
What You Need:

2 (16 oz.) cans yams, drained well
2 eggs
1/2 C dark brown sugar, firmly packed and divided
1/3 C butter, melted and divided
1 tsp. salt
1/2 C pecan halves

How to Make It:

Place the drained yams into a large mixing bowl and mash well with a potato masher or fork.
Break the eggs into the mashed yams.
Add 1/4 C of the brown sugar, 2 tbsp. of the melted butter and the salt to the mixture.
Use an electric mixer on medium speed and beat the ingredients together well.
Set the oven temperature on 350 degrees and allow the oven to preheat.
Spray a 1 qt. casserole dish with a non stick cooking spray.
Place the yam mixture into the prepared casserole dish.
Lay the pecan halves over the top of the yam mixture to completely cover the top.
Sprinkle the remaining brown sugar over the top of the pecan halves.
Drizzle the remaining butter over the top.
Bake 25 minutes.

6 Servings

4 fresh yams can be substituted for the canned yams. Peel, quarter and boil them in water until fork tender before mashing.

This dessert also tastes good with  marshmallows place over the top of the pecans instead of the sugar and butter.

Put them on about 20 minutes before the end of the  baking time so the marshmallows do not burn.  If they become brown, cover with foil and continue baking.