Candied Yams

This is our thanksgiving Tradition recipe for sweet potatoes:

Candied Yams (Kristen Funes ) Sandridge Ward Cookbook

cooking note:  Jenna just asked me how to cook the sweet potatoes. Pierce them twice with a steak knife (to vent) do not need to oil them.  I double wrap in foil (as they always leak) and put them on a cookie sheet and bake for an hour and 15 min or until fork tender.  Lately I have found you can cook them in a slow cooker, just put a cup of water in bottom and stick them in and bake for 4 hours and they come out perfect and no mess! (you dont have to prick them in slow cooker, but you could, it wont hurt them. ) Jenna is asking me good questions, hopefully this helps!

3 cups cooked mashed sweet potatoes (or 1 large can)
1 cup sugar
1 tsp vanilla
2 eggs
1/3 cup milk
1/2 cup butter
Topping:
1/3 cup butter or margarine
1 cup firmly packed brown sugar
1/3 cup flour
1 cup finely chopped pecans
1 bag miniature marshmallows
Combine yams, sugar, vanilla, eggs, milk, and 1/2 cup butter.  Beat until smooth.  Spoon into greased 2 quart shallow casserole.  Combine brown sugar, flour, 1/3 cup butter, and pecans.  Sprinkle over casserole.  Bake at 350 degrees for 30 minutes. Take out after 20 minutes sprinkle top with marshmallows and put back in oven to finish baking  10 more minutes!

Just a note:  you can add some oatmeal and brown sugar mixture to the topping or the lady below added crushed corn flakes!
YUMMY

In bloggy land I found this recipe as well, I will link it herehttp://www.cookingclassy.com/2012/11/browned-butter-sweet-potato-casserole/  it shows diagonal of  marshmallows and topping!