Sweet Potato Crunch.
3 cups cooked mashed sweet potato
1/4 cup sugar
1/4 cup or 1 stick butter or margarine
2 eggs slightly beaten
1/3 cup milk
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
Peel, slice, boil, and mash the potatoes. Pour off liquid and add all ingredients.
Cook over medium heat on stove until bubbly. Place mixture in glass casserole dish.
Tip: For variety or an extender you can add carrots or squash with the sweet potatoes, cook all together, then mash well and carry on with the recipe.

Topping
1/3 cup butter or less to make a crumbly mixture.
1/2 to 1 cup brown sugar 
1 cup flour. Slowly add flour to get a suitable mixture. 
Note: I substitute Kamut flour in place of the wheat flour.
1 cup crushed nuts, this is optional to add on top of topping,
Mix all topping ingredients until crumbly. Sprinkle on yams, add crushed nuts.
Bake at 350 degrees for 30 minutes. Cover the dish to prevent over browning. 
 

Tip: Benefits of Sweet Potatoes
This starchy vegetable has bulk to keep you feeling full. The nutritional profile makes the calories worth it, especially since they are fat free. The fiber content is enough to make a sweet potato worth eating.
The beta-carotene in sweet potatoes would tie with carrots for first place.
Sweet potatoes are also rich in potassium and vitamin C.