Praline-topped Yams

Description
Contributed by Catsrecipes Y-Group
 * Source: my old recipes
 * Serves 6 to 8

Ingredients

 * 3 cans (1 lb each) yams in light syrup, drained
 * ½ cup margarine, melted
 * ½ cup heavy cream
 * 2 large eggs
 * 1 cup firmly packed light brown sugar
 * ¾ cup chopped pecans
 * ¼ tbsp ground cinnamon
 * ¼ tbsp ground nutmeg
 * 1 tbsp vanilla

Directions

 * 1) In food processor, purée yams with 6 tbsp melted butter and 2 tbsp cream; add eggs and ½ cup brown sugar.
 * 2) Process until blended.
 * 3) Spread half the potato mixture in shallow 2 quart baking dish.
 * 4) With remaining potato mixture in pastry bag fitted with large star tip, pipe large rosettes over mixture; preheat oven to 325°F.
 * 5) In small pan, mix remaining melted butter, cream and brown sugar, the pecans, cinnamon, nutmeg and ¼ tbsp salt.
 * 6) Bring to boil. Simmer 5 minutes.
 * 7) Remove from heat; stir in vanilla.
 * 8) Spoon over center of potato mixture; bake 20 minutes or until bubbly.
 * 9) If desired, garnish with toasted pecan halves.