5 pounds orange-fleshed yams
3/8 cup all-purpose flour
3/8 cup rolled oats
3/4 cup plus 1/3 cup (packed) light brown sugar
14 tablespoons (1 3/4 sticks) butter, softened
a handful of finely chopped pecans (optional)
No nutrition information available
Position rack in center of oven and preheat to 400°F.
Butter 9- by 13-inch baking dish or 2-quart casserole and set aside.
Line rimmed baking sheet with aluminum foil.
Pierce each yam with fork and transfer to baking sheet. Bake until tender, about 50 to 60 minutes. Let cool until easy to handle.
Meanwhile, make streusel: In medium bowl, combine flour, oat, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Spritz lightly with water, and bake loosely covered with foil, until heated through, about 25 minutes.)