Instructions: Wash, peel, and cut the yams into cubes. Cover with water and cook until tender. Drain water and mash yams to make 3 cups. Add sugar, margarine, coconut, milk, eggs and vanilla. Beat until creamy. Pour into a 2- or 3-quart casserole dish. Set aside.

TOPPING: Mix brown sugar and flour until smooth. Add margarine; mix well.

Add pecans. This will make a thick paste. Spread (or crumble with your hands) the paste on top of the prepared casserole. Bake at 325 F. for 30 minutes.

Makes 4-6 servings.

NOTES :
This recipe is a real winner! It came out of the Antelope Valley some kind. I remember reading the next year that the A.V. Press had many calls requesting the recipe again. My family has asked me to make this for each Thanksgiving ever since I brought it for the first time-they loved it and so do I!

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