4 c. cooked, peeled, mashed sweet potatoes (6 lg.)
3/4 c. dark brown sugar
1 tsp. butternut flavoring or vanilla flavoring
1/2 to 1 c. chopped pecans
1/2 c. cream (half & half)

After creaming potatoes, add sugar, vanilla and cream. Put in greased casserole. Make a "well" in center and sprinkle with pecans. Bake at 350 degrees until hot and just before serving pour over sauce, filling the well.

SAUCE:

Melt together in iron skillet until golden: 1 c. sugar

Slowly pour in 1/2 cup cream and cook about 2 minutes, adding a pinch of salt and 1 teaspoon of vanilla.

NOTE: About 1/2 the sauce recipe will do for the above recipe or if you prefer you may double the sweet potato recipe and use all of the sauce recipe.