Instructions: Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice.

Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set.

Meanwhile, mix pecans, brown sugar and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream.

*Note: If mashed yams are unavailable, puree a drained (16-ounce) can of whole yams in a food processor until smooth. [] Spike thinks you should peel, cook, and mash fresh yams. It is almost as fast as opening a can, and less expensive; besides, fresh yams taste better than canned yams. In my opinion (which is worth just what youve paid for it- nothing -), almost everything cooked from fresh produce tastes better than canned.[]

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