Wash, peel, and cut the yams into cubes. Cover with water and cook until tender. Drain water and mash yams to make 3 cups. Add sugar, margarine, coconut, milk, eggs and vanilla. Beat until creamy. Pour into a 2- or 3-quart casserole dish. Set aside.

Topping: Mix brown sugar and flour until smooth. Add margarine; mix well. Add pecans. This will make a thick paste. Spread (or crumble with your hands) the paste on top of the prepared casserole. Bake at 325°F. for 30 minutes. Makes 4-6 servings.

Press Holiday Food Guide one year and I believe it even won a contest of some kind. I remember reading the next year that the A.V. Press had many calls requesting the recipe again. My family has asked me to make this for each Thanksgiving ever since I brought it for the first time-they loved it and so do I!