Donna's Sweet Yam Crunch

My mom gave me this recipe and I think Donna was someone she worked with. It's a take on a classic Thanksgiving dish with an unusual addition of butter flavoring. It's pretty sweet and it would probably be too much to top it with marshmallows... but maybe not. I will be making this dish this year and topping half with the pecan crunch mixture and the other with marshmallows. This is a very easy dish to make the night before so all you have to do is pop it in the oven about 30 minutes before you plan to have dinner.

Donna's Sweet Yam Crunch

3 cups cooked fresh or canned yams
1 cup sugar
1 Tbsp. vanilla flavoring
1 Tbsp. butter flavoring
1 Tbsp. almond flavoring
1 stick margarine
2 eggs

Boil (or bake) yams until tender. If using fresh yams, peel and mash. Add remaining ingredients and mix well. Spread evenly in 9 x 13 dish.

Topping:
1 cup brown sugar
1 stick margarine (melted)
½ cup self rising flour
1 cup crush pecans

Mix all topping ingredients well. Spread evenly on top of yams in dish. Bake until brown, approximately 20-30 minutes at 350 degrees.