Instructions: 1. In a small bowl, using your fingers, work the brown sugar, butter, and flour together until well combined, then work in the pecans. Set aside. (The praline topping can be prepared up to 8 hours ahead, stored at room temperature.)

2. Bring a large pot of lightly salted water to a boil over high heat. Add the yams and cook just until crisp-tender, about 5 minutes. Do not overcook. They should be able to hold their shape when drained. Drain and rinse under cold running water.

3. Preheat the oven to 375 F. Lightly butter a 9 X 13-inch baking dish. Overlapping in vertical rows, place the yams in the prepared dish. (The yams can be parboiled and placed in their baking dish up to 8 hours before baking, covered tightly with plastic wrap and refrigerated.) Pour the cream over the yams. Bake for 20 minutes. Crumble the pecan mixture over the yams and continue baking until the yams are tender and the topping is browned, 20 to 30 more minutes. Serve hot.

Make-Ahead: The yams can be parboiled and placed in their baking dish up to 8 hours before baking, covered tightly with plastic wrap and refrigerated. The praline topping can be prepared up to 8 hours ahead, stored at room temperature.

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