Praline-topped Yams

Preheat your oven to 375°F (190°C). Scrub the yams thoroughly, pierce each one several times with a fork, and place them on a baking sheet lined with foil.

Bake the yams in the preheated oven until completely tender when pierced with a knife. Remove from the oven and allow them to cool slightly before handling.

Slice each yam open lengthwise and scoop the flesh into a large mixing bowl, discarding the skins. Mash the yam flesh until smooth, then blend in the eggs, a pinch of cinnamon, a pinch of nutmeg, and a splash of vanilla until well combined.

Transfer the yam mixture into a greased baking dish or individual ramekins, spreading it into an even layer. Set aside while you prepare the praline topping.

In a medium saucepan over medium heat, combine the margarine, firmly packed light brown sugar, and heavy cream. Stir constantly until the sugar dissolves and the mixture begins to bubble gently.

Remove the praline mixture from heat and stir in the pecans, a pinch of cinnamon, a pinch of nutmeg, and a splash of vanilla until the pecans are fully coated and the mixture is glossy.

Spoon the praline-pecan topping evenly over the prepared yam mixture in the baking dish or ramekins, spreading it to cover the surface completely.

Return the dish to the 375°F oven and bake until the praline topping is set, bubbling, and forms a deep golden-brown candied crust. Allow to cool for a few minutes before serving.