Scalloped Yams with Praline Topping

1/4 cup packed brown sugar

3 Tbsp butter, at room temperature

3 Tbsp. all purpose flour

1/3 cup finely chopped pecans

6 medium yams, or sweet potatoes (about 3 lbs.), peeled and cut into 1/2 inch thick rounds

1 1/2 cups heavy cream, heated

In bowl, work together brown sugar, butter and flour until well combined, then work in pecans. Set aside. (This topping can be prepared up to 8 hours ahead and kept at room temperature) Bring a large pot of lightly salted water to a boil. Add yams and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and rinse under cold running water.

Preheat oven to 375 degrees. Lightly butter 9 by 13 inch baking dish.

Arrange yams, overlapping in vertical rows, in dish. (This can be done up to 8 hours before baking, covered tightly with plastic wrap and refrigerated.)

Pour cream over yams. Bake for 20 minutes. Crumble pecan mixture over yams and continue baking until yams are tender and topping is browned. 20-30 minutes longer. Serves 8-12.