Yams In Caramel Sauce

Time: 20 minutes prep + 40 minutes baking
Yield: 10 servings
Recipe from my lovely mother in law Jill Eskelson

5 small (or three large) yams
1/2 C butter
1/2 C flour
1  12 ounce can evaporated milk
dash salt
1 1/3 C brown sugar
1/2 C milk 
1. Peel your pretty yams.
2. Slice them into rings. Try to cut them about the same thickness (did that make sense)?
3. Put them in a large pot, cover with water, get that baby on the stove and boil them.
Be aware that these yams cook a little faster than a regular potato. Once you can press a fork into the center of one of the larger yams remove the pan from the heat. You don't want them to get over cooked.
4. Pour them into a colander in your sink.
5. While your yams cook, make the yummy caramel sauce. Melt your butter in a medium sized sauce pan over medium high heat.
6. Pour the flour into the melted butter and combine the two with a whisk.
7. Pour the evaporated milk into the sauce pan.
8. Add a little dash of salt.
9. Stir the ingredients together. Turn up the heat just a bit and and bring it to a boil stirring constantly.
10. Once you have a bit of a boil going add the brown sugar. Whisk it all together and bring the mixture back to a boil. Once it comes to a boil this time, it will get quite thick.
11. Stir the milk into the sauce and let it come to a boil once more.
12. Remove the pan from the heat. Your sauce should be thicker than gravy, but thinner than pudding.
13. Pour the yams into a 9x9 pan, sprayed with cooking spray.
PLEASE NOTE: If you are making this dish a day ahead, you will most definitely want to keep the sauce and the yams separate until you are ready to bake them in the oven. Just cover the sauce and the yams  (in separate containers) with plastic wrap and store them in the fridge.
14. Pour the sauce over the yams, cover the pan with tin foil and bake at 350 for 40 minutes, or until bubbly throughout.