Yam Crisp

Ever since a colleague of mine told me about the yam crisp his wife makes every Thanksgiving I have been craving it. I begged for her recipe only to be told, "a little of this and a little of that" type of thing. I knew in my mind how it should taste, and here is what I came up with. Thanks Ruthykins for giving me the tips on the crumb topping. When I made it, I had to make some in a little pan so we could "taste test" it at home first. It was a HIT!

*double the recipe for a 9x13 pan as shown

1 - 29 oz cut yams, drained
1/4 C butter, melted
1/2 C brown sugar
1 tsp cinnamon

Topping:
3/4 C Oats
1/4 C Flour
1/4 C gran sugar
1/4 C brown sugar
1/4 C butter, melted

In mixing bowl, combine yams, 1/4 C melted butter, brown sugar and cinnamon. Beat together until well mixed and creamy, as you would for mashed potatoes. Spread in lightly greased 9 inch square pan or casserole dish. In separate, small mixing bowl combine dry ingredients for topping. Add melted butter a little at a time and continue to mix. You should end up with a moist, but still crumbly mixture. Spread crumb topping evenly over yams. Bake @ 350 for about 20-25 minutes or until golden brown.

Serve warm with ice cream or whipped topping if desired.