Sweet Potato Cassserole

3 pounds sweet potatoes
1/4 cup butter
1/4 cup heavy cream
1/4 cup sugar
1 tsp. vanilla

SAUCE INGREDIENTS:

1/4 cup Steen Cane Syrup (maple syrup may be substituted)
1/4 cup flour
1 cup pecan halves (reserve 1/4 cup to sprinkle on top)
1/2 cup butter
1/2 cup light brown sugar

DIRECTIONS:

Preheat oven to 350°F.
Place sweet potatoes in a large pot, cover with water and bring to a boil and cook until fork tender, drain and rinse with cold water.
Peel and place potatoes in a large mixing bowl.
Add butter, cream, sugar and vanilla.
Mash until smooth, and spoon into a medium-size greased baking dish.
In a small saucepan over medium heat, melt butter. Add 3/4 cup pecan halves, cook for 1 minute.
Add flour and cook for 2 more minutes over medium heat.
Add cane syrup and brown sugar; cook on low for 5 minutes.
Fill baking dish evenly with potato mixture, sprinkle the top wth 1/4 cup reserved pecans, drizzle with sauce.
Cover with foil and bake for 15-20 minutes until hot. Serves 8-10.