For the praline topping:
1 cup flour
2/3 c brown sugar
1/4 c chopped pecans, toasted
1/4 c melted butter
1/4 tsp. cinnamon
Bag mini-marshmallows
4 medium (2 1/2 lbs.) peeled & halved fresh yams
or 1 large can sweet potatoes
1/2 c sugar
1 1/2 tsp. vanilla
1 large egg white
1 5 oz. can evaporated milk
Preheat oven to 350°. Combine first 5 ingredients together to form a streusel. Set aside.
If using fresh yams boil until just tender, drain & mash. If not, mash a drained can of sweet potatoes. Stir 1 cup streusel, sugar, vanilla, egg white and milk to the mashed sweet potatoes.
Spread sweet potatoes in a single layer into a greased 2 quart casserole. Alternate rows on top of casserole with remaining streusel and mini marshmallows. Bake at 350 for 45 minutes or until marshmallows are nicely toasted.
