Score Yams all the way around the middle (see picture in post). This allows steam to release, and for peels to slip off easily. Cook yams (see post for optional ways).

While Yams are cooking, make topping by mixing brown sugar and flour. Cut in cold butter with pastry cutter or fork til crumbly, mix in nuts and set to side

Mix Sugar, Eggs, Salt, Vanilla, Cinnamon, and milk/cream

When yams are cooked, remove skins and masher or hand mixer to mash. Add Sugar mixture slowly while mixing well (you don’t want to end up with scrambled eggs in your yams).

Pour into greased 9×13 pan and sprinkle topping over yams.

Bake at 350° for 30 minutes uncovered