4 lbs sweet potatoes, cut into 1 to 2 inch cubes
1 1/2 sticks of real butter
1 cup Steen’s cane syrup
1 to 2 tsps cinnamon (I’m guessing. I don’t measure anything)
1 to 2 tsps vanilla extract
1/4 – 1/2 cup chopped pecans
Butter a crock pot, throw everything in and cook on low for 8 hours, or high for about 3 hours.
Mix in pecans about half way through.
Note: It cooks down to about half the amount you start with.