3 pounds fresh yams or sweet potatoes
3 tablespoons garlic-infused oil
1/4 cup whole milk
2 large eggs
1 cup freshly grated Parmesan cheese, divided
1/2 teaspoon ground nutmeg
Salt, freshly ground pepper to taste

Note: You may make your own infused oil by warming 2 cloves minced garlic in oil.

Peel yams and cut into 2-inch pieces. Place in large pot, cover with water and cook over medium-high heat until tender, 20 to 25 minutes.

Meanwhile, brush olive oil over bottom and sides of 1 1/2 to 2-quart shallow casserole dish.

Drain yams well and place in a bowl. Beat with electric mixer until fluffy. Beat in 2 tablespoons garlic oil, the milk, eggs and 1/2 cup Parmesan. Season with nutmeg, salt and pepper. Spoon into prepared dsih. Sprinkle top with remaining 1/2 cup cheese. Drizzle with remaining tablespoon oil.

At this point, casserole can be covered and refrigerated for up to 2 days.

When ready to bake, preheat oven to 325 degrees. Bake until light golden brown on top, about 55 to 60 minutes. Note: If made ahead and chilled, add 1 7to 15 minutes to the baking time.

Makes 6 to 8 servings.

-- butterball