Sweet Potatoes with Pecan Crunch

For the Yam Casserole
3 pounds yams, or 3 large yams
Salt
Vegetable oil spray, for misting the baking dish
3/4 cup granulated sugar
8 tablespoons (1 stick) butter, melted
1/3 cup cream or canned milk
2 large eggs, beaten
1/2 teaspoon of pure vanilla 

For the pecan crunch topping:
¾ cup finely chopped pecans
¾ packed cup light brown sugar
¼ cup all purpose flour
3 tablespoons butter, melted

Directions

1. Peel and quarter the sweet potatoes. Place them in a saucepan, add cold water to cover and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat, cover the pan, and let simmer until the potatoes are tender, 20 to 25 minutes. Drain the potatoes.
2. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9-inch glass or ceramic baking dish with vegetable oil spray and set the dish aside.
3. Place the mashed sweet potatoes, granulated sugar, 8 tablespoons of melted butter, cream, eggs, vanilla, in a Bosch Mixer with cookie paddles.  Beat on medium speed until just combined, about 2 minutes. Spoon the sweet potato mixture into the prepared baking dish and smooth the top with a spatula.
4. Make the pecan crunch topping: Place the pecans, brown sugar, flour, and 3 tablespoons of melted butter in a small bowl and stir with a fork to combine. Spread the pecan mixture evenly over the top of the sweet potatoes.
5. Bake the sweet potatoes until the pecan topping begins to brown and the potatoes are bubbly, 30 to 35 minutes.